Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- 1 cup of rice 15 minutes
- 1 cup sugar
- 1 teaspoon vanilla
- 1 pint milk
- 1 tablespoon sugar
- 1 cup rice
- 1 cup
- 3 pints milk
- 1 cup cooked rice
- 1 quart milk
- a spoonful of rice from the centre of each ball
- a pinch of salt
- 3 eggs
- half raisins
- 4 eggs
- salt
- nutmeg
Directions
Mould hot, boiled rice in small cups. When cold turn out on a dish, take a spoonful of rice from the centre of each ball, put instead some tart preserve, and pour a custard over the balls. The rice should be slightly sweetened and flavored before taking from the stove.
178 OLD COUNTRY RECIPES AND NEW.
RICE PUDDING, NO. 1.
Mrs. Thomas Davis.
Soak 1 cup of rice 15 minutes, then boil J hour ; drain, add 1 cup sugar, ^ teaspoon salt, 1 teaspoon vanilla, and the yolks of 3 eggs. Stir all together with 1 pint milk, put into a baking dish, sprinkle with little bits of butter, and bake until firmly set. Make an icing of the whites of egg with 1 tablespoon sugar, spread over the top and brown.
RICE PUDDING, NO. 2. L. A.
1 cup rice, 1 cup sugar, 1 cup and a half raisins, a small piece butter, a little salt and 3 pints milk, and half a nutmeg grated. Bake 2 hours, and serve with sauce.
RICE PUDDING, NO. 3.
Mrs. Jack Moore.
Beat up in a pudding dish, the yolks of 4 eggs, 1 cup cooked rice, a pinch of salt, sugar to taste, a little grated nutmeg and vanilla extract and 1 quart milk. Bake in a good oven about J hour. Serve hot or cold with cream.