Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
802
Calories
24g
Protein
13g
Fat
142g
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 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- one pint of cream
- 1 tablespoon of rice flour first mixed
- 6 eggs
- 1/2 nutmeg
- nutmeg
- salt
Directions
1
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
2
One pint of cream, 6 eggs, half the whites, beat well and mix with the cream. Add ½ nutmeg and a little salt. Put in the crumbs of a light loaf and 1 tablespoon of rice flour first mixed with a little of the cream. Butter a cloth well and flour it, put in your mixture. Do not tie it too closely. Have a pot of boiling water ready, put in and let it remain half an hour. Serve with a sauce.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg