Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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 cups of white stock
- 2 tablespoonfuls of washed rice
- 3 lettuces
- 4 tomatoes sliced
- ginger
- pepper
- salt
- bay leaf
Directions
Take 2 or 3 lettuces, wash them carefully and drain well. Chop them rather finely, put into a pan with a little margarine and a tiny piece of onion cut up very fine, pepper and salt. Let all fry for a few minutes. Then add 3 cups of white stock,
2 tablespoonfuls of washed rice or semolina. Cook till the rice is soft and rub aU through the sieve. Add | pint of milk and let it come to the boil. Just before serving put in a little cream and serve with some fried croutons.
LAMBS' TONGUES WITH TOMATO PUREE
Prepare as before, lay them in a casserole and pour over them a good thick sauce ; 3 or 4 tomatoes sliced, add i shallot, about J eggspoonful of ground ginger, pepper, salt, a bay leaf. Stir and pulp this cream and pour over the tongues. A surround of creamy mashed potato may be piped round the edge.