Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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 cup rice until vsoft in one quart water
- one teaspoon salt
- one quart of sweet milk
- one quart water
- four eggs
- one half hour before serving
- 61 baxsd appiibs
- one large
- two eggs
- one half hour
Directions
Boil one cup rice until vSoft in one quart water with one teaspoon salt. Put in small cups, when perfectly cold turn into a dish. Make a boiled custard of the yolks of four eggs, one quart of sweet milk, ouc teaspoon corn starch, flavor with vanilla. When nearly cool stir in the beaten whites of eggs, when cold pour over the rice balls, one half hour before serving.
Digitized by
COOK BOOK. 61
BAXSD APPIiBS.
Pare and core tart apples, fill the centre with sugar and a small bit of butter. Put them in deep pie plates with a little water and bake until tender, basting occasionally with the syrup, Garnish with thin slices of lemon.
APPLE SOUFFIiS.
Grate fine one large or two medium sized sour apples. Sprinkle small cup of powdered sugar over apples while grating, to prevent their turning dark. Break in whites of two eggs, without beating. Then beat thoroughly with an egg beater for one half hour. Make any nice custard. Serve by placing large spoonful apple on each dish of custard with spoonful jelly. Keep cold until ready to serve.