Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 |
| Nutmeg | 1 tsp ground (2.2g) | 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
- three ounces of rice
- one quart of cream
- four ounces of rice
- a pint of milk
- a piece of but- 88 family receipt book
- a pound of al- monds
- 88 family receipt book
- four eggs
- six eggs
- three table-spoons- ful of rice flour
- nutmeg
Directions
Wash well three ounces of rice ; put it in sufficient
water to cover it : when it has boiled a few minutes,
pour off the water, and add a pint of milk : stir it ;
and when done, take it up ; put in it a piece of but-
88 FAMILY RECEIPT BOOK.
tcr the size of an egg, some sugar and nutmeg; beat very light four eggs, and when cold, add to the rice, and if thick, some milk ; a few raisins will improve it very much : when nearly done, have some white of egg and sugar beaten up very light; arrange on the top, and set it for a few moments in the oven.
ALMOND PUDDINO. To one quart of cream, add half a pound of al- monds, blanched and pounded in a mortar, with rose water; sweeten to your taste; beat to a stiff froth the whites of six eggs, with three table-spoons- ful of rice flour : bake in a paste.
A BOILED KICE PUDDING. Take four ounces of rice; wash it and put it in a bag, with some raisins ; let the rice have plenty room to boil in the bag ; turn it while boiling. It will take an hour and a half. To be eaten with wine sauce.