Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
1043
Calories
33g
Protein
27g
Fat
164g
Carbs
What these numbers assume — 8 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 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| 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
- 4 “hard-boiled” eggs
- 2 tablespoons butter
- ½ tablespoon finely chopped onion
- 2 tablespoons flour
- 1 teaspoon curry powder
- ½ teaspoon salt
- ⅛ teaspoon paprika
- 1⅓ cups scalded milk
- ½ cup cooked rice
Directions
1
Chop whites of eggs and add to sauce made of butter, flour, seasonings, and milk, then add rice; heat to boiling-point, fill puff paste cases and sprinkle with yolks of eggs rubbed through a sieve.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg