Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
548
Calories
19g
Protein
26g
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 |
| Lard | 1 tbsp (12.8g) | 115 |
| 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
- one spoonful of lard
- one pint of milk
- a pint of meal
- one teacup of rice
- one pint
- three eggs
Directions
1
Take one teacup of rice and boil it well. This will, when boiled, make one pint. Stir into the rice while warm one spoonful of lard or butter, and some salt. Take three eggs, beat whites and yolks separately, one pint of milk, half a pint of meal. Mix the yolks and milk together, add the rice, and last of all the whites. Butter the dish and put the batter in, filling the dish as full as it will hold, as it bakes better.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive