Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 milk
- two tablespoons of sugar
- one tablespoon of melted butter
- a cup of rice
- three eggs
- one saucepan set in another of hot water
- salt
- lemon peel
Directions
Half a cup of rice, one pint of milk, two tablespoons of sugar, three eggs, a little grated lemon peel, one tablespoon of melted butter and a saltspoon of salt. Soak the rice for three hours in warm water enough to cover it. Drain almost dry and pour in the milk. Stew in one saucepan set in another of hot water, till the rice is very tender. Add the sugar, butter and salt, and simmer ten minutes. Whisk the eggs to a froth, and add them cautiously, taking the saucepan from the fire while you whip them in. Return it to the stove and stir while thickening, not allowing them to boil. Remove the pan and add the lemon peel, then turn it out upon a well- greased dish to cool. When cold and stiff roll with floured hands into shape, dip in beaten egg, then cracker-crumbs, and fry in hot lard.