Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 cupful sugar 1 qgg
- one cup rice
- 1 tablespoonful rich cream
- 2/3 cupful tapioca in 1 cupful milk over night
- 1 cupful milk over night
- 1 cupful sugar
- a cupful of whipped cream
- a quart of milk
- 1 qgg
- three eggs to a stiff froth
- 3 eggs
Directions
1 cupful sugar 1 Qgg (white onl\^)
'V2 cupful water Boil sugar and water 10 or 15 minutes or till a thick syrup is formed. Pour the syrup in a fine stream onto the white of the egg beaten till frothy ])ut not dry. Set into a dish of ice water and beat till cold, then fold in a cupful of whipped cream. Flavor to taste. Cooking School.
ROCK CREAM. One cup rice, boil in new milk till soft, Sweeten with white sugar, and when done pile it high on a dish. When cold lay on it in places, square lumps of jelly or preserved fruit. Beat the whites of three eggs to a stiff froth, sweeten, and flavor with vanilla. Add to this 1 tablespoonful rich cream. Drop frosting in spoonfuls over the rice, giving the form of a rock of snow. Agusta A. Bailey.
TAPIOCA CREAM. Soak 2/3 cupful tapioca in 1 cupful milk over night. Take the rest of a quart of milk and scald, add yolks of 3 eggs, tapioca and 1 cupful sugar. Boil until it thickens. When done, whites of eggs well beaten and flavor. Sara K. Page.