Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
535
Calories
19g
Protein
25g
Fat
58g
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 |
| Egg | 1 large egg (50g) | 78 |
| 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 rice
- 1 cup scalded milk
- 1 tablespoon butter
- 2 eggs
- salt
Directions
1
1 cup rice, i/^, teaspoon salt, Yj cup boiling water, yolks of 2 eggs.
2
1 cup scalded milk, 1 tablespoon butter ; wash rice ; add the water with salt ; cover and steam until rice has absorbed water ; then add milk ; stir lightly with a fork ; cover and steam until rice is soft ; re- move from fire ; add egg yolk and butter ; spread on a plate to cool : shape and roll in crumbs; dip in egg; again in crumbs; fry in deejj fat. Mrs. L. G. Noyes.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive