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Suggest a better descriptionBeat the egg yolks and add the sugar and milk and stir into the rice. Add the butter and raisins. Pour into a buttered baking dish. Beat the egg whites until frothy, add the powdered sugar and spread on top of rice pudding. Sprinkle lightly with nutmeg. Bake at 325-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Serving Size: 1 Serving (829g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2123 | ||
Calories from Fat: 136 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 40.3mg | 12 % | |
Sodium 149.9mg | 5 % | |
Potassium 1493.3mg | 39 % | |
Total Carbohydrate 504.1g | 148 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 497.3g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2123
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