Estimated Nutrition (whole recipe, rough)
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 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- two tablespoonfuls of ground rice
- one pint of milk
- two tablespoonfuls of sugar
- one ounce of preserved orange
- two eggs
- one creams
- one way until it becomes thicker than custard
Directions
Place the morning milk in shallow tin pans ; set this by for the cream to rise until next milking time. Then place them over the fire, on iron pots filled with scalding water. When the scum rises it is done, for it must not boil, only scald. Put the pans of milk back in the milk-house un6|il the next morning, then remove the cream. Butter will come much quicker from this cream. It is very good spread on bread hke butter; eaten on fruit, or pie, it is delicious. In London it is sold in tin cans, air tight.
_ ROYAL SPANISH CREAM.
Two tablespoonfuls of ground rice, the peel of a large lemon, grated, the yolks of two eggs, one pint of milk, two tablespoonfuls of sugar, one
CREAMS AND CUSTARDS. 453
ounce of sweet almonds, one ounce of preserved orange or citron. Mode — Beat the eggs well first and, after mixing all the ingredients except the almonds and preserved orange or citron, put them into a stew pan and set on a very slow fire, stirring the mixture one way until it becomes thicker than custard, then pour it into a glass dish, and ornament it with the almonds and citron cut into strips and slices ; the almonds must of course, be blanched before they are placed on the cream.