Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
345
Calories
11g
Protein
6g
Fat
62g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| 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
- 1 cup boiled rice 1 good pt
- 1 cup sugar 2-2 1/2 tablespns
- 1 good pt
- 2 eggs 1 cup sugar 2-2 1/2 tablespns
- 2 1/2 tablespns
- lemon juice
Directions
1
1 cup boiled rice 1 good pt. of milk 2 eggs 1 cup sugar 2-2½ tablespns. lemon juice
2
Pour hot milk over rice in pudding dish. Beat yolks of eggs with ⅓ of the sugar flavored with oil of lemon, as on p. 27, and add to rice and milk. Bake in slow oven until creamy; beat whites of eggs stiff, add sugar and lemon juice, drop by spoonfuls on pudding and brown delicately.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg