Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- 1/2 cup water 1/4 cup rice 1 1/2 cup milk 2-2 1/2 tablespns
- 1/4 cup rice 1 1/2 cup milk 2-2 1/2 tablespns
- 1 1/2 cup milk 2-2 1/2 tablespns
- 1/2 cup cream flavoring after boiling rice in salted water 20 m
- 1 cup only of milk may be used
- 1 cup cream
- 2 1/2 tablespns
- 1/2 cup
Directions
⅛ oz. gelatine ½ cup water ¼ cup rice 1½ cup milk 2-2½ tablespns. sugar ½ cup cream flavoring
After boiling rice in salted water 20 m. to ½ hr. drain and cook in milk in double boiler 1 hr. Add water to that drained from the rice to make ½ cup, which add with sugar, flavoring and gelatine to rice when partly cooled. Lastly, mix whipped cream in lightly and mold. Serve alone or with cream, plain or whipped, with orange egg cream sauce or fruit sauce and halves of nuts. When serving with fruit sauces omit flavorings.
If desired richer, 1 cup only of milk may be used for cooking rice, and 1 cup cream, whipped, added. A garnish of small molds of orange or other fruit jelly around the charlotte is very pretty.