Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- four ounces of whole rice
- two ounces of good butter
- four ounces of carolina rice in a pint
- four well-whisked eggs
- 1-1/2 pint
- 1/2 lemon
- four large
- five small eggs
- four eggs beaten as
- five heaped tablespoonsful of sifted sugar
- 1-1/4 pint
- 1 lemon
- three bitter ones
Directions
Wash very clean four ounces of whole rice, pour on it a pint and a half of new milk, and stew it slowly till quite tender; before it is taken from the fire, stir in two ounces of good butter, and three of sugar; and when it has cooled a little, add four well-whisked eggs, and the grated rind of half a lemon. Bake the pudding in a gentle oven from thirty to forty minutes. As rice requires long boiling to render it soft in milk, it may be partially stewed in water, the quantity of milk diminished to a pint, and a little thick sweet cream mixed with it, before the other ingredients are added.
Rice, 4 oz.; new milk, 1-1/2 pint; butter, 2 oz.; sugar, 3 oz.; eggs, 4; rind of 1/2 lemon: 30 to 40 minutes, slow oven.
RICE PUDDING MERINGUÉ.
Swell gently four ounces of Carolina rice in a pint and a quarter of milk or of thin cream; let it cool a little, and stir to it an ounce and a half of butter, three of pounded sugar, a grain or two of salt, the grated rind of a small lemon, and the yolks of four large, or of five small eggs. Pour the mixture into a well-buttered dish, and lay lightly and equally over the top the whites of four eggs beaten as for sponge cakes, and mixed at the instant with from four to five heaped tablespoonsful of sifted sugar. Bake the pudding half an hour in a moderate oven, but do not allow the _meringue_ to be too deeply coloured; it should be of a clear brown, and very crisp. Serve it directly it is taken from the oven.
Rice, 4 oz.; milk, or cream, 1-1/4 pint; butter, 1-1/2 oz.; sugar, 3 oz.; rind, 1 lemon; yolks of eggs, 4 or 5; the whites beaten to snow, and mixed with as many tablespoonsful of sifted sugar: baked 1/2 hour, moderate oven.
_Obs._—A couple of ounces of Jordan almonds, with two or three bitter ones, pounded quite to a paste, will improve this dish, whether mixed with the pudding itself, or with the _meringué_.