Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
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
- four ounces of loaf sugar
- one pint of milk
- four ounces of white sugar
- a piece of cinnamon
- a pint of water
- a pound of patna rice
- a quart of water
- one
- six apples
- four eggs
- lemon rind
Directions
Here is a moi*e elaborate form :
Cut from a loaf of household bread a number of slices of uniform thickness (about a quarter or three-eighths of an inch), butter a plain mould and all the slices of bread, shape one of them round to fit the bottom of the mould and another one for the top, cut the rest in pieces an inch wide and the height of the mould in length, lay one of the round pieces at the bottom of the mould, and line the sides with the small pieces, carefully coating their edges with white of egg so as to make them hold well together ; stew a quantity of apples with a proper allow- ance of sugar, a little water, the juice and the thin rind of a lemon, and a piece of cinnamon ; when thoroughly done pass them through a hair sieve, fill the mould with this puree, put on the other round slice of bread for the cover, and bake in a quick oven for about an hour and a half.
Another very good sweet is made with apples in com- bination with rice and eggs in the following fashion :
Pommes au Riz Meringuees : Peel six apples, core them, cut them in half, and place them in a flat stewpan with half a pint of water, four ounces of loaf sugar, a few cloves, and a little cinnamon ; let them boil gently till they become quite soft, then remove them and let the syrup boil away till reduced to a couple of tablespoonfuls when you strain it over the apples. Put into a saucepan half a pound of Patna rice and a quart of water, leave it on the fire till the water boils, drain off the water, add one pint of milk, four ounces of white sugar, and the thin rind of a lemon ; when the rice is thoroughly cooked and has absorbed all the milk let it get cold, then remove the lemon rind and work into it the yolks of three or four eggs. Then lay it out on the dish in which it is to be served, place the apples on the top, and cover the whole thoroughly with the whites of the eggs beaten up into a