Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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
- three pints of milk
- a pound of ground rice
- a pint of cold milk
- a pound of butter
- a pound of white sugar
- eight eggs very light
- nutmeg
- cinnamon
Directions
Mix a quarter of a pound of ground rice with a pint of cold milk, till it is a smooth batter and free from lumps. Boil three pints of milk; and when it has boiled, stir in gradually the rice batter, alternately with a quarter of a pound of butter. Keep it over the fire, stirring all the time, till the whole is well mixed, and has boiled hard. Then take it off, add a quarter of a pound of white sugar; stir it well, and set it away to cool. Beat eight eggs very light and stir them into the mixture when it is quite cold. Then strain it through a sieve, (this will make it more light and delicate,) add a grated nutmeg, and a large tea-spoonful of powdered cinnamon. Stir in the juice and the grated peel of a lemon, or a small tea-spoonful of essence of lemon. Put it into a deep dish or dishes, and bake it an hour. As soon as it comes out of the oven, lay slips of citron over the top; and when cold, strew powdered sugar on it.