Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- half cup of rice
- a cup of milk in which a tablespoon of flour has been rubbed
- a tablespoon of flour has been rubbed
- pepper
- salt
Directions
In bu3'iiig lamb chops, buy the whole piece from which they are cut; have it cut into chops, using the rest for soup. Wash thoroughly rubbing the outside with a coarse towel. Put on the fire in cold water, and boil until meat drops from the bones. Strain and set away till cold. Remove ever}^ bit of fat when you wish to use the soup. Put in j^our tureen one- half cup of rice, which you have steamed till very tender. When the soup is boiling hot, beat an egg and stir it into a cup of milk in which a tablespoon of flour has been rubbed; put with this, a little at a time some of the scalding liquor, until there is no danger of the Q:gg curdling. Serve instantly as it will thicken by standing; season with pepper and salt.
MRS. J. vS. WELLS.