Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| 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
- 1/2 cup rice previously soaked one hour in plenty of cold water
- 1 cup sugar
- 1 tablespoon butter
- 2 well beaten eggs
Directions
Cook 1/2 cup rice previously soaked one hour in plenty of cold water and salt. When barely tender, drain; put in a double boiler; add milk enough to cover, and cook slowly until the milk is absorb- ed ; take from fire ; add 1 cup sugar, 1 tablespoon butter, 2 well beaten eggs ; put a layer of this in a buttered dish, and then a layer of halved peaches ; continue until the dish is full ; bake twenty min- utes in a hot oven if the peaches are canned, forty minutes if they are fresh; serve with "Maryland sauce."
Mrs. Dwight Cowan.