Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
494
Calories
19g
Protein
14g
Fat
74g
Carbs
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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- one quart of milk
- two cupfuls of sugar
- one cupful of sugar
- one heaping cupful of boiled rice
- five eggs
- two lemons
- one lemon
- four remaining whites stifif
Directions
1
One quart of milk, one heaping cupful of boiled rice, two cupfuls of sugar, five eggs, two lemons, grate rind and juice of one lemon, put into pudding with one cupful of sugar, yolks of five eggs and white of one. Bake one-half hour.
2
For Frosting. — Beat the four remaining whites stifif'; add one cupful of sugar and juice of one lemon ; spread over the pudding when baked, and brown slightly in the oven. Serve cold. Mrs. T. M. Gary.
By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog] ·
Recipe sourced from
internet_archive