Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 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
- three pints of milk
- one cup of rice
- one teaspoon ful of salt
- two teaspoonfuls of vanilla
- two tablespoonfuls of sugar
- one teaspoon lem- on juice
- one teaspoon of pow- dered sugar
- a piece of but- ter size of an egg
- two eggs
- two eggs to stiff froth
Directions
Three pints of milk, one cup of rice, one teaspoon ful of salt ; cook three hours in double boiler. Beat to a paste and stir in two eggs, two teaspoonfuls of vanilla, a piece of but- ter size of an egg, two tablespoonfuls of sugar. To serve as a dessert, take half the weight and put in small pudding dish, beat whites of two eggs to stiff froth, add one teaspoon lem- on juice, and sift over top of Meringue, one teaspoon of pow- dered sugar, and brown. Serve with fancy sauce or cream. For croquettes cool the remainder, form into oblong balls put in wire baskets and fry in beef suet. Beef suet is better than any other fat for frying croquettes. Serve croquettes with pieces of jelly on each.