Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
192
Calories
6g
Protein
18g
Fat
2g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 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
- 3 tablespoons butter
- 6 eggs
- nutmeg
- salt
Directions
1
I teacup rice boiled soft, 3 tablespoons butter, nutmeg, sugar, salt to taste, i quart creamy milk, % pound raisins, % pound currants, % pound citron and candied cherries. Serve with English cream sauce made as follows: — i pint rich milk, 6 eggs, j^olks beaten, and add to the boiling milk. Sweeten to taste. Flavor with vanilla. Beat until cold.
2
SARAH McHUGH.
By Hatfield (Mass.). Congregational Church ·
Recipe sourced from
internet_archive