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 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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
- three tablespoonfuls of rice
- a pint of milk
- a piece of vanilla
- a gill of milk
- a gill of cream
- a pinch of isinglass dissolved in a little water
- four eggs
Directions
Take some peaches and cut them in halves ; simmer them in a syrup for half an hour, then drain and when cold arrange them on a dish round a shape of rice made as follows : Boil three tablespoonfuls of rice, picked and washed clean, in a pint of milk, with sugar to taste, and a piece of vanilla. When quite done, put it into a basin to get cold. Make a custard with a gill of milk and the yolks of four eggs ; when cold mix it with the rice. Beat up to a froth a gill of cream, with some sugar and a pinch of isinglass dissolved in a little water ; mix this very lightly with the rice and custard ; fill a mold with the mixture
FRUIT SAUCES. 485
and set it on ice. When moderately iced turn it out on a dish and serve.