Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
451
Calories
19g
Protein
14g
Fat
61g
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 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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-half cups of rice into a pint of milk
- a pint of milk
- a pinch of cinnamon
- 59 real cool
- three eggs
- cinnamon
- nutmeg
Directions
1
Boil one and one-half cups of rice into a pint of milk, when tender put in a pinch of cinnamon and nutmeg and let it get
2
PUDDINGS AND OTHER DESSERTS. 59
3
real cool; beat three eggs, and mix then with the rice, butter a mold, put the rice into a bap; and let boil for one-half hour, turn it out, lay arovr. 1 1« uaked pears, garnish with slices of lemon.
By Clarke, Mary Lamson. [from old catalog] ·
Recipe sourced from
internet_archive