Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
584
Calories
19g
Protein
25g
Fat
70g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- one pint soft boiled rice
- one cup of sweet milk
- one tablespoonful of butter
- one tablespoonful of soda
- two well beaten eggs
- one egg
- salt
Directions
1
To one pint soft boiled rice, add a teacup flour, a tablespoonful but- ter, a little salt, two well beaten eggs, milk enough to make a batter. Bake on a griddle or pour in well greased gem-pans.
2
One cup of sweet milk, tablespoonful of white sugar, one egg, one tablespoonful of butter, one tablespoonful of soda and two of cream tartar ; make as stiff as batter. They are delicious for breakfast.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive