Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 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 |
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
- a pint of rice
- a pound of butter that has been warmed by the fire
- a quart of milk
- five eggs very light
Directions
Pick and wash half a pint of rice, and boil it very soft. Then drain it, and let it get cold. Sift a pint and a half of flour over the pan of rice, and mix in a quarter of a pound of butter that has been warmed by the fire, and a salt-spoonful of salt. Beat five eggs very light, and stir them gradually into a quart of milk. Beat the whole very hard, and bake it in muffin rings, or in waffle-irons. Send them to table hot, and eat them with butter, honey, or molasses. You may make these cakes of rice flour instead of mixing together whole rice and wheat flour.