Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
622
Calories
20g
Protein
28g
Fat
74g
Carbs
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 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- eight tablespoonfuls of sugar
- a quart of milk
- one teacupful of rice
- three eggs
- one lemon
- butter the size of a walnut
Directions
1
One teacupful of rice, boiled in a quart of milk, a little salt, butter the size of a walnut, the grated rind of a lemon, and the beaten yolks of three eggs, stirred in when the rice is boiled soft. Put in a dish, and pour over the beaten whites of three eggs, with eight tablespoonfuls of sugar, and the juice of one lemon. Put in a quick oven till brown. To be eaten cold.
By Keokuk (Iowa). Westminster Presbyterian church ·
Recipe sourced from
internet_archive