Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- one cup rice in a custard-kettle in sweet milk until soft
- two quarts boiling milk stir one
- half cups sugar
- one cup sugar
- one quart milk to boiling point
- 1 quart milk
- 1 cup sugar
- a pint of cold milk
- a pinch of salt
- two table-spoons loaf sugar
- five eggs
- one table-spoon rich cream
- one box gelatine dissolved in a pint of cold milk
- eight eggs
- one lemon
- two table-spoons tapioca in half a tea-cup milk
- three eggs
- half tea-cup sugar
- 4 eggs
- salt
Directions
Boil one cup rice in a custard-kettle in sweet milk until soft; add two table-spoons loaf sugar, a salt-spoon salt; pour into a dish and place on it lumps of jelly; beat the whites of five eggs and three table-spoons pulverized sugar to a stiff froth, flavor to taste, add one table-spoon rich cream and drop the mixture on the rice.
SPANISH CREAM,
One box gelatine dissolved in a pint of cold milk ; into two quarts boiling milk stir one and a half cups sugar and the yolks of eight eggs; pour all upon the dissolved gelatine, stir- ring well. When cool add half a pint wine, or flavor with lemon or vanilla, place iD dishes and cover with a meringue made of the beaten whites, the juice of one lemon, and one cup sugar; brown in oven two minutes and eat ice-cold.
TAPIOCA CREAM. — Mrs. John M. Clark, Meadville.
Soak over night two table-spoons tapioca in half a tea-cup milk (or enough to cover) ; bring one quart milk to boiling point; beat well together the yolks of three eggs, half tea-cup sugar and one tea-spoon lemon or vanilla for flavoring, add the tapioca, and stir the whole into the boiling milk, let boil once, turn into the dish and immediately spread on the whites. Serve when cold.
BAKED CUP CUSTARD. — Old Fashioned Way.
1 quart milk, 4 eggs,
1 cup sugar, or sweeten to taste, A pinch of salt.
Whip eggs and sugar together, pour in milk, then a little salt, set in oven to bake. This quantity will cook in half an hour. Do not let it stand too long, as it will curdle. Bake in cups.