Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
494
Calories
19g
Protein
14g
Fat
74g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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
- half pint of rice in a quart of milk till very soft
- eight tablespoonfuls of sugar
- a quart of milk till very soft
- three eggs
- three large tablespoonfuls of sugar
- two lemons
- salt
Directions
1
Boil a half pint of rice in a quart of milk till very soft. Add to it while hot the yolks of three eggs, three large tablespoonfuls of sugar, the grated rind of two lemons, and a little salt. If too thick, add a little cold milk. It should be a little thicker than a boiled custard. Turn it into a pudding-dish.
2
Beat the whites of the eggs very stiff with eight tablespoonfuls of sugar and the juice of the two lemons, and brown the top delicately in the oven. Set on ice and eat very cold.
By Mary Ronald ·
Recipe sourced from
gutenberg