Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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
- a pint of rice in water till tender
- a pint of milk
- two eggs are to be used
- 01 german sheeting
- two eggs beaten well
Directions
THE salt should always be washed from butter, when it is to be used in any thing that has sugar for an ingredient, and also from that which is melted to grease any kind of mould for baking — otherwise, there will be a disagreeable salt taste on the outer side of the article baked. Raisins should be -stoned and cut in two, and have some flour sifted over them — stir them gently in the flour, and take them out free from tamps; the small quantity that adheres to them, will 10*
114 THE VIRGINIA HOUSEWIFE.
prevent their sticking together, or falling in a mass to the bottom. Eggs must be fresh, or they will not beat well: it is better to separate the yelks from the whites always, though it is a more troublesome pro- cess; but for some things it is essential to do so: when they are to be mixed with milk, let it cool after boiling, or the eggs will poach; and only set it on the fire a few minutes, to take off the raw taste of the eggs, stirring it all the time. Currants require wash- ing in many waters to cleanse them; they must be picked and well dried, or they will stick together. Almonds should be put in hot water till the skins will slip off, which is called blanching; they must always be pounded with rose or orange flower water, to pre- vent their oiling. When cream is used, put it in just before the mixture is ready; much beating will de- compose it. Before a pudding or cake is begun, every ingredient necessary for it must be ready; when the process is retarded by neglecting to have them pre- pared, the article is injured. The oven must be in a proper state, and the paste in the dishes or moulds, ready for such things as require it. Promptitude is necessary in all our actions, but never more so than when engaged in making cakes and puddings. When only one or two eggs are to be used, cooks generally think it needless to beat them — it is an error: eggs injure every thing, unless they are made light be- fore they are used. Cloths for boiling puddings should be mJiae 01 German sheeting; an article less thick, will admit the water, and injure the pudding*
THE VIRGINIA HOUSEWIFE. 116
RICE MILK FOR A DESSERT. BOIL half a pint of rice in water till tender, pour off the water, and add a pint of milk with two eggs beaten well, stirred . into it; boil all together two or three minutes; serve it up hot, and eat it with butter, sugar, and nutmeg. It may be sweetened and cooled in moulds, turned out in a deep dish, and surrounded with rich milk, with raspberry marmalade stirred into it, and strained to keep back the seeds— or the milk may be seasoned with wine and sugar.