Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | 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
- two cups of potato
- one cup of sugar
- a good cup of sugar
- a quart of thickened milk
- a good tablespoon of butter
- 0 used as a food material than any other cereal
- 0 farmers' bulletin
- 0 culture
- 0 rice is very nutritious n comparative table taken from report
- 0 partment of agriculture
- 0 contained
- 0 per cent
- 0 vlj wheat
- 0 oats
- 02 lean beef
- 0 larger amount of total nutritive matter than wheat
- 0 alent to 1
- 0 proportion of rice to maize being i to 1
- 0 being equivalent to 1
- 0 tatoes
- 0 rice is the easiest cereal to digest doctors prescribe
- 0 digest quickly
- 0 thing to be considered is digestion
- 0 new orleans
- eight eggs separately
- four eggs well
- four heaping tablespoons of flour
- salt
Directions
(A delicate and delicious Southern dessert).
Peel and core enough good cooking apples to cover the bottom of a pan about thirteen inches in diameter, and sprinkle over them a good cup of sugar, add a little water and bake until soft and very little juice remains in the pan.
Then make a quart of thickened milk. Put the milk on the
000 0000000000000000 00000n n
n Rice, The King of Cereals }=}
|lj "Rice forms the principal food of one-half the popu-
lation of the earth. It is more widely and generally
0 used as a food material than any other cereal."- *_,
0 Farmers' Bulletin No. no, U. S. Department of Agri- >-*
0 culture.
T-J "A combination of rice and legumes is a much
cheaper complete food ration than wheat and meat."- 0
p; Farmers' Bulletin No. 417, U. S. Department of Agri- 0
Q culture, Page 5. 0
Rice Is Very Nutritious
Comparative table taken from Report No. 6 of the Miscellaneous Series, Division of Statistics, U. S. De-
0 partment of Agriculture, page 12. Nutritive matter jz;
0 contained in :
0 Per Cent. Per Cent.
Rice ............... 86.09 Maize ............. 82.97 0
vlj Wheat ............. 82.54 Potatoes ........... 23.24 0
^ Rye ............... 82.79 Fat Beef ........... 46.03 0
Oats .............. 74-02 Lean Beef ......... 26.83
"These figures show that rice contains a slightly 0
larger amount of total nutritive matter than wheat or 0
jz! rye, the exact proportion being i pound of rice equiv- 0
alent to 1.043 pounds of wheat or to 1.040 pounds of rye. Maize approached somewhat more nearly, the 0 proportion of rice to maize being i to 1.038. Rice is jz|
0 more nutritious than whole oats, i pound of the former
0 being equivalent to 1.163 pounds of the latter, while
it contains 3.70 times as much nutritive matter as po- 0
tatoes, 1.87 times as much as fat beef, and 3.21 times 0 |z: as much as lean or good ordinary beef."
0 Rice Is the Easiest Cereal to Digest
Doctors prescribe it. Excellent for those who have
stomach troubles, also for those that do heavy work 0
0 and those who take little exercise. They need a food to 0
0 digest quickly. ("In the selection of food the first 0
0 thing to be considered is digestion, for if the food is
not digested it is worse than useless.") %_*
g LOUISIANA STATE RICE MILLING CO., ING. jjj
0 New Orleans, U. S. A.
00000000000000000000000000
stove to heat, keep out a little to wet the flour or cornstarch. Take several heaping tablespoons of flour and wet it with the cold milk, stir it into the hot milk and cook until stiff, it should be almost as stiff as mush. Add a good tablespoon of butter, and set aside to cool. When the milk cools, beat eight eggs separately, and when the milk is cool enough not to cook the eggs, add the yolks and then the whites. Pour over the apples and bake, it does not take long to cook. Serve with hard sauce, using any flavoring you like.
Mrs. M. E. Conner. SWEET POTATO PUDDING.
Grate two cups of potato. Beat four eggs well, add one cup of sugar and the grated potato, four heaping tablespoons of flour, a little salt and }/\ cup of crisco, beat thoroughly then add enough sweet milk to make a thin batter. Put in a greased pan, and cook in a moderate oven for one hour. If it gets too brown at the sides stir from the sides and let it form again. Put a tin under the pan to prevent burning at the bottom. Maude L. Daly,