Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
433
Calories
19g
Protein
14g
Fat
58g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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 cup hot cooked rice
- one-half cup milk
- one tablespoon melted but- ter
- one table- spoon salt
- four eggs slightly beaten
Directions
1
One cup hot cooked rice, one-half cup milk, one table- spoon salt and a little pepper, one tablespoon melted but- ter, four eggs slightly beaten. Combine and fold as plain omelet. Mrs. Henry S. Crane.
2
BETHANY UNION COOK BOOK 163
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive