Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 in sweet milk until soft
- two tablespoons loaf sugar
- three tablespoons pulverized sugar to a stiff froth
- one tablespoon ckh cream
- one quart milk to boiling point
- one teaspoon lemon
- half quarts of cream
- one pint wine
- one ounce gelatine
- five eggs
- two tablespoons
- half teacup milk
- three eggs
- one-half teacup sugar
- one pound
Directions
Miss Libbie S. Wilcox, Madison.
Boil one cup rice in sweet milk until soft, add two tablespoons loaf sugar, pour into a dish and place on it lumps of jelly ; beat the whites .of five eggs and three tablespoons pulverized sugar to a stiff froth ; flavor to taste, add one tablespoon ckh cream and drop the mixture on the rice.
TAPIOCA CREAM
Mrs. R. M. Henderson.
Soak over night two tablespoons "tapioca in one- half teacup milk, (or enough to cover) ; bring one quart milk to boiling point; beat well together the yolks of three eggs, one-half teacup sugar, and one teaspoon lemon or vanilla for flavoring; add the tapioca, and stir the whole into the boiling milk, let boil once, turn into the dish, and immediately spread on the whites, '^erve when cold.
Velvet cream.
Mrs. J. A. Rea, Minneapolis, Minn.
One and a half quarts of cream, one pint wine, one pound .sugar, one ounce gelatine; dissolve gelatine in wine over the fire; dissolve the sugar in the cream
CKEAMS AND CUSTAEDS. 129
and whip ; add the wine when cold and whip ; pour into moulds.