Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
494
Calories
19g
Protein
14g
Fat
74g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 cup rice
- one quart of milk
- ten tables poonsful sugar
- three eggs
- three spoonsful of sugar
- lemon juice
Directions
1
One cup rice, ten tables poonsful sugar, three eggs, one quart of milk. Soak the rice in cold water, for two hours. Then put it on the fire with the milk and boil until done. Beat the yolks of the eggs with three spoonsful of sugar and milk while boiling. Beat the whites with the rest of the sugar, add lemon juice to your taste. Put in a dishylay the whites on top and bake till brown.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive