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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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 pint milk
- one pound sugar
- one cup fine sugar
- one-half cup butter
- one teacup rice boiled soft in milk
- five eggs
- two lemons
- one-half wine glass wine
- one egg
Directions
One teacup rice boiled soft in milk, piece of butter size of an egg, one pint milk, yolks of five eggs, rind of two lemons, grated. Bake one-half to three-quarters of an hour. Beat whites stiff with one pound sugar, add juice of lemons. Spread over top and set back in the oven to harden and brown. Eat with sauce.
Pudding Sauce. — One cup fine sugar, one-half cup butter, one-half wine glass wine, one egg. Beat white separately, and beat whole three-quarters of an hour. Let scald, but not boil. Mrs. W. M. M.