Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
494
Calories
19g
Protein
14g
Fat
74g
Carbs
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 |
| Lemon | juice of 1 lemon (48ml) | 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
- one quart of rice in one quart of milk until very soft
- one cup of white sugar
- one quart of milk until very soft
- three eggs
- one grated lemon
- salt
Directions
1
Boil one quart of rice in one quart of milk until very soft. When sufficiently cold add the yolks of three eggs, a little salt, one cup of white sugar, one grated lemon, and a little of the juice. Beat all light, then put in a dish, and pour over the top the whites of the eggs well beaten. Add a little sugar. Put it in the oven long enough to brown nicely.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive