Rice Pudding With Eggs

Cooked rice .

1/2 c.

96.8

2.71

.10

23.62

106

.0048

.003

.06

.0003

Milk . . .

1/2 c.

111.7

3.67

4.46

5.58

77

.011

.177

. 234

.0002

Egg . . .

1/2

28.5

3.82

2.99

42

.016

.025

.1

.0008

Sugar .

1 tbsp.

13.8

13.8

55

.002

Vanilla

1/8 tsp.

13.

.0022

Total, cooked

1 c.

214.9

10.2

7.55

43

280

.036

.205

.394

.0013

100-Calorie Portion

1/4 c.

76.49

3.06

2.26

12.9

100

.01

.006

.011

.0003

References Milk

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Farrington and Woll. Testing Milk and its Products.

Guthrie. Cream Separation. Cornell Reading Courses. Dairying Series No. 5 (1915).

Harcourt. Food Value of Milk and its Products. Ontario Agricultural College. Toronto (1914).

Kelly. Medical Milk Commissions and Certified Milk. United States Department of Agriculture, Bureau of Animal Industry, No. 1 (1913).

Lawson. Inexpensive Aids in Producing Sanitary Milk. The Maryland Agricultural Experiment Station, Bulletin 181 (1914).

Leach. Food Inspection and Analysis.

Milner. The Use of Milk as Food. United States Department of Agriculture, Farmers' Bulletin 363 (1911).

Pearson. Facts about Milk. United States Agricultural Department, Farmers' Bulletin 42 (1906).

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Rogers. Direction for the Home Pasteurization of Milk. United States Department of Agriculture, Bureau of Animal Industry, Circular 197 (1912).

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Whitaker, Rogers, and Hunt. The Care of Milk and its Use in the Home. United States Department of Agriculture; Farmers'

Bulletin 413 (1913).