Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
990
Calories
32g
Protein
26g
Fat
153g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 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 cup milk
- 1 cup warm boiled rice
- ½ teaspoon salt
- Yolks 2 eggs
- Whites 2 eggs
- 1 tablespoon melted butter
- ⅞ cup flour
Directions
1
Pour milk over rice and salt, add yolks of eggs beaten until thick and lemon color, butter, flour, and fold in whites of eggs beaten until stiff and dry.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg