Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
346
Calories
5g
Protein
15g
Fat
49g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 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
- 4 tablespoons rice
- 1 teaspoon royce's lemon
- butter the size of a large walnut
- salt
Directions
1
1 qt. milk, 4 tablespoons rice, i/o cup sugar, butter the size of a large walnut, 1 teaspoon Royce's lemon or almond extract, pinch of salt; wash rice carefully; then add other ingredients; place in bak- ing dish and bake in a very slow oven 2% hours, just allowing it to simmer; do not stir it. Mrs. F. P. Hue.
2
PUDDINGS AND SA.UCES. 139
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive