Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1/2 cup of flour
- 1/4 cup of milk
- a quart of soft boiled rice
- 2 eggs
- 1 dessertspoon melted butter
- 2 red finger peppers add to the flavor
- salt
Directions
_Contributed by Mrs. Malcolm S. Councill, Bryn Mawr, Pa._
One pt. grated corn, ½ cup of flour, ¼ cup of milk, 2 eggs, 1 dessertspoon melted butter. Beat the eggs separately, add the yolks to the corn, and then milk, then flour and salt. Beat well, then stir in carefully the well beaten whites. Cook on hot griddle.
A BREAKFAST DISH AT THE FAMOUS OLD PLANTATION, “CHACHAU,” NEAR CHARLESTON, S. C.
_Contributed by Mrs. Charles Stevens, Charleston, S. C._
Into a quart of soft boiled rice, _not_ steamed, mix a can of tomatoes. Cut up through the whole slices of salt pork. Turn all out in a frying pan until the pork is clear and the rice and tomatoes rather crisp. One or 2 red finger peppers add to the flavor and appearance of the dish.