Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Macaroni | not in our table | 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
- three spoonfuls of cream
- two ounces of macaroni in a pint of milk
- a quart of water to a tea-cup ol rice
- a piece of butter
- a pound of macaroni
- a pint of milk
- three quarters of an hour
- 1 macaroni dressed sweet
Directions
SOUTHERN METHOD OF BOILING RICE. — Pick over the rice care- fully, rince it well in cold water till it is faithfully cleansed , drain off the water, then put it in a pot of boiling water, with a little salt. Allow as much as a quart of water to a tea-cup ol rice, as it absorbs the water very much while boiling. Boil it seveateen minutes ; then turn the water off very close ; set the pot over a few coals, and let it steam fifteen minutes with the lid of the pot off. The beauty of the rice boiled in this way, 's, that each kernel stands out by itself, while it is quite tender.
MA.CARONI. — Put a piece of butter, half a pound of macaroni, and a little salt into hot water; boil them for three quarters of an hour, and then take it out and drain it well. Put it into an- other saucepan with butter and grated cheese ; toss up the \\ hole together, adding two or three spoonfuls of cream ; and when done, pu*. it on a dish, and serve it verv hot.
MACARONI DRESSED SWEET. — Boil two ounces of macaroni in a pint of milk, with a bit of lemon-peel, and a good bit of cin namon, till the pipes are swelled to their utmost size without breaking. Lay them on a custard-dish, and pour a custard over them hot. Serve cold.
HOMINY. — Wash the hominy clean, and boil it with sufficient water to cover it. It should boil from four to five hours over a very slow fire. Eat it with butter and molasses, or with su- gar and milk. It is considered extremely wholesome food, es- pecially for children and delicate persons.