Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 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 |
| Water | not in our table | 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
- four ounces of ground rice
- two ounces sugar
- two ounces fresh butter
- one ounce gelatine
- two pints boiling water
- a quart of milk
- six eggs very light
- two teacups of pounded sugar
Directions
Put in a stew-pan four ounces of ground rice, two ounces sugar, a few drops of the essence of almonds (or any other essence), and two ounces fresh butter. Add a quart of milk ; boil fifteen or twenty minutes, until it forms a smooth sub-
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stance, but not too thick ; then pour it into moulds that have been buttered, and serve when cold. It will turn out of the moulds like jelly. The rice must be well cooked.
Pour a teacupful of cold water over one ounce gelatine, let it stand twenty minutes, then add two pints boiling water. When dissolved set it to cool, but not to congeal. Beat the whites of six eggs very light, mix in two teacups of pounded sugar. Pour in the gelatine, season to taste, and beat all together three-quarters of an hour. Then put it in moulds. To be eaten with slip or custard.