Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 3 tablespoons boiling water
- 2 cups water
- 6 tablespoons sugar to a stiff froth
- 6 eggs
- 6 whites
Directions
I cup sugar, ^ cup butter, i eg-g-, i lemon, juice, 3 tablespoons boiling water. Cream the butter and sugar, and beat in the Qgg whipped light, then the lemon. Add a little at a time the boiling water. Set in the top of the tea-kettle till it is very hot, stirring constantly. It should be the consistency of rich cream.
MRS. J. S. WELIvS.
RICE PUDDING,
I tea-cup rice, boiled in 2 cups water, add i quart milk, boil until soft. Butter % size of egg, 6 eggs, salt. Beat yolks and whites separate, the sugar with the yolks stir into rice, also salt and butter Return to fire 2 or 3 minutes, being careful not to burn. Pour into buttered dish. Beat the 6 whites and 6 tablespoons sugar to a stiff froth, flavor with lemon, lay it over the pudding in folds like a turban, set in the oven to brown.