Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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
- 1 quart of milk
- 1 pint of milk
- 1-1/2 pints of milk
- 1 egg
- 3 eggs
Directions
1 quart of milk, 5 oz. of ground rice, 1 egg, and any kind of jam. Boil the milk, stir it into the ground rice, previously smoothed with some of the cold milk. Let the mixture cook gently for 5 minutes, stir frequently, draw the saucepan to the side, and when it has ceased to boil add the egg well whipped, and mix well. Pour half of the mixture into a pie-dish, spread a layer of jam over it, then pour the rest of the pudding mixture over the jam, and let it brown lightly in the oven.
HASTY MEAL PUDDING (1).
1 pint of milk, 2 oz. of Allinson fine wheatmeal, sugar to taste, a few drops of almond flavouring, 3 eggs, well beaten, some marmalade or other preserve. Boil the milk and meal as for a blancmange, flavour with the sugar and almond essence; let the mixture cool, add the eggs, spread a layer of marmalade or preserve in the bottom of the pie-dish, pour the mixture over, and bake it from 20 to 30 minutes.
HASTY MEAL PUDDING (2).
1-1/2 pints of milk, 4 oz. of Allinson fine wheatmeal, 1 oz. of butter; some jam or golden syrup. Boil the milk and sift the meal in gradually, stirring all the time; let it cook for 5 or 6 minutes, stirring quickly until it is well cooked and a stiff batter; turn it into a dish, add the butter, and eat the pudding with syrup or jam.