Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
506
Calories
12g
Protein
20g
Fat
70g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- 1 pint cold
- 2 tablespoons of butter
- 3 tablespoons of milk
- 1 tablespoon sugar
- 1 egg- warm the rice
- salt
Directions
1
Mrs. E. S. Griffis.
2
1 pint cold, boiled rice. 2 tablespoons of butter.
3
• 3 tablespoons of milk. 1 tablespoon sugar.
4
Warm the rice with enough of the milk to soften it. Add the butter, pinch of salt, sugar, and beaten egg, and cook until it thickens. When cool, roll into balls and dip in egg and bread crumbs, and fry in deep fat like doughnuts.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive