Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
482
Calories
19g
Protein
14g
Fat
70g
Carbs
What these numbers assume — 4 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 |
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 of milk
- one cupful of boiled rice
- one-half cupful of sugar
- one-half cupful of sugar to put on top
- six eggs
- three eggs
Directions
1
One quart of milk, one cupful of boiled rice, six eggs, one-half cupful of sugar, save the whites of three eggs and beat with one-half cupful of sugar to put on top. While it is warm, stir the rice, eggs and sugar into the milk; cook over a kettle of water like custard. To be eaten cold. Mrs. G. I. Brooks,
2
Bloomer, Wis.
By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog] ·
Recipe sourced from
internet_archive