Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- one quart boiling water
- one cup of milk after water is drained off
- one teacup rice
- one green pepper
- one egg
- one teacup meal
- salt
- pepper
Directions
Boiled Rice. — Wash one teacup rice, add one quart boiling water, teaspoon salt, boil fast twenty minutes, stirring only twice. Drain off the water, set on back part of stove and cover with a cloth for one-half hour, and every grain will stand to itself. Or, you may add one cup of milk after water is drained off and allow it to cook slowly till the milk is absorbed.
Spanish Rice. — Put lump of butter in pan, pour in it cup of raw rice, and allow it to brown; then put in one can of toma- toes, one green pepper and chopped onion to taste.
Rice Cakes. — Use rice that has been boiled with milk; add one egg ; shape into cakes and fry in hot grease.
Hominy. — Large hominy, after it is washed, must be put to soak over night; if you wish to have it for dinner, put it to boil early in the morning, or it will not be done in time; eat it as a vegetable. Small hominy will boil in an hour ; it is very good at breakfast or supper to eat with milk or butter, or to fry for dinner. Both large and small hominy will keep good in a cool place several days. Be careful that the vessel it is cooked in is perfectly clean, or it will darken the hominy.
Mush. — Have one quart boiling water (it must be boiling), one teacup meal, wet with cold water, stirred in gradually; add salt and let boil thirty minutes ; add more boiling water if it is too thick.
Fried Mush. — Slice cold mush, dip in meal and fry.
Grits. — Grits should be boiled in plenty of water for two hours, adding more boiling water as it boils low. Do not boil in iron vessel.
Grits. — Wash nicely, allow twice as much water as grits, season with salt and boil till done. Cold grits may be utilized