Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Walnut | 1 walnut half (4g) | 26 |
| Rose | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of rice
- three pints of milk
- two tablespoons of rose
- a piece of butter the size of a walnut
- butter the size of a walnut and two tablespoons of rose
Directions
MRS. J. P. FOSTER.
Put one pint of rice, swelled till quite dry, into three pints of milk, and boil till quite soft; just as it boils add a piece of butter the size of a walnut and two tablespoons of rose or peach water. Wet the cups and fill them. When cold, turn out and serve with boiled custard or sugar and cream.