Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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 cupful of carefully sorted rice boiled in water until soft
- one quart new milk
- three eggs
- three tablespoonsful of white sugar
- two eggs
- two table- spoonsful of white sugar
- nutmeg
Directions
One cupful of carefully sorted rice boiled in water until soft. When done drain it so as to remove all the water. Cool it, add one quart new milk, and the well beaten yolks of three eggs, three tablespoonsful of white sugar, and a little nutmeg. Pour it into a baking dish, and bake about half an hour. Let it get cold. Beat the whites of two eggs, add two table- spoonsful of white sugar, flavor with lemon or vanilla. Drop or spread it over the pudding and slightly brown it in the oven.