Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
531
Calories
19g
Protein
15g
Fat
76g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- a pound of rice in milk
- a pound of sugar
- a gill of wine
- three quarters of a pound of sugar
- six eggs
- nutmeg
- lemon peel
Directions
1
BOIL half a pound of rice in milk, until it is quite tender; beat it well with a wooden spoon to mash the 11
2
132 THE VIRGINIA HOUSEWIFE.
3
grains; add three quarters of a pound of sugar, and the same of melted butter; half a nutmeg, six eggs, a gill of wine, and some grated lemon peel; put a paste in the dish, and bake it. For change, it may be boiled, and eaten with butter, sugar, and wine.
By Randolph, Mary, 1762-1828 ·
Recipe sourced from
internet_archive