Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
433
Calories
19g
Protein
14g
Fat
58g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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
- 1 pint of milk
- a cupful of rice
- 3 eggs
- salt
Directions
1
Take % of a cupful of rice, boil, pour over it 1 pint of milk. Take the yolks of 3 eggs, the grated rind of a lemon, a little salt, and sugar to taste. Stir all together, bake and cool. Take the whites of the eggs, beaten to a froth, 1 V2 cupfuls of sugar, and the juice of a lemon ; pour this over the pudding and brown lightly. Mrs. A. H. Buck.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive