New milk, or milk and cream, 1 quart; Carolina rice, 7 oz. : f
hour. Fresh butter, 3 oz. ; sugar, in lumps, 5 oz. ; rind, 1 large
lemon: f to 11 hour Eggs, 6: baked in a moderate oven, 1
hour.
Obs. — An excellent variety of this gateau is made with cocoa-nut
flavoured milk, or cream (see Chapter XXIII.), or with either of
these poured boiling on six ounces of Jordan almonds, finely pounded,
and mixed with a dozen bitter ones, then wrung from them with
strong pressure ; it may likewise be flavoured with vanilla, or with
candied orange-blossoms, and covered at the instant it is dished,
with strawberry, apple, or any other clear jelly.
A COMMON RICE PUDDING.
Throw six ounces of rice into plenty of cold water, and boil it
gently from eight to ten minutes ; drain it well in a sieve or strainer,
and put it into a clean saucepan with a quart of milk✪ A Common Rice Pudding ; let it stew
* One which holds ahout five pints is well adapted to the purpose. When
this is not at hand, a copper cake-mould may be substituted for it. Tht
Stewpan must not be covered while the gdteau is baking.
F F
434
MODERN COOKERY, i
[chap. xxi.
until tender, sweeten it witli three ounces of .sugar, stir to it,
gradually, three large, or four small eggs, beaten and strained ; idd
grated nutmeg, lemon rind, or cinnamon to give it flavour, and
bake it one hour in a gentle oven.
Rice, 6 oz.; in water, 8 to 10 minutes. Milk, 1 quart: f to 1
hour. Sugar, 3 oz. ; eggs, 3 large, or 4 small ; flavouring of nutmeg
lemon-rind, or cinnamon : bake 1 hour, gentle oven.
QUITE CIIEAP RICE PUDDING.
Boil the rice in water, as for a currie, and while it is still warm,
mix with it a pint and a half of milk, and three fresh or four or five
French eggs (at many seasons of the year these last, which are
always cheap, are very good , and answer excellently for puddings.)
Sweeten it with pale brown sugar, grate nutmeg on the top, and
bake it slowly until it is firm in every part.
RICHER RICE PUDDING.
Wash very clean four ounces of whole rice, pour on it a pint and
a half of new milk, and stew it slowly till quite tender ; before it is
taken from the fire, stir in two ounces of good butter, and three of
sugar ; and when it has cooled a little, add four well-whisked eggs,
and the grated rind of half a lemon✪ Richer Rice Pudding. Bake the pudding in a gentle
oven from thirty to forty minutes. As rice requires long boiling to
render it soft in milk, it may be partially stewed in water, the
quantity of milk diminished to a pint, and a little thick sweet cream
mixed with it, before the other ingredients are added.
Rice, 4 oz. ; new milk, 1| pint ; butter, 2 oz. ; sugar, 3 oz. ; eggs, 4;
rind of \ lemon : 30 to 40 minutes, slow oven.
RICE PUDDING MERINGIlA ✪ Rice Pudding Meringue
Page 384 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
New milk, or milk and cream, 1 quart; Carolina rice, 7 oz. : f hour. Fresh butter, 3 oz. ; sugar, in lumps, 5 oz. ; rind, 1 large lemon: f to 11 hour Eggs, 6: baked in a moderate oven, 1 hour.
Obs. — An excellent variety of this gateau is made with cocoa-nut flavoured milk, or cream (see Chapter XXIII.), or with either of these poured boiling on six ounces of Jordan almonds, finely pounded, and mixed with a dozen bitter ones, then wrung from them with strong pressure ; it may likewise be flavoured with vanilla, or with candied orange-blossoms, and covered at the instant it is dished, with strawberry, apple, or any other clear jelly.
A COMMON RICE PUDDING.
Throw six ounces of rice into plenty of cold water, and boil it gently from eight to ten minutes ; drain it well in a sieve or strainer, and put it into a clean saucepan with a quart of milk ; let it stew
* One which holds about five pints is well adapted to the purpose. When this is not at hand, a copper cake-mould may be substituted for it. Tht Stewpan must not be covered while the gdteau is baking.
F F
[chap. xxi.
until tender, sweeten it with three ounces of sugar, stir to it, gradually, three large, or four small eggs, beaten and strained ; add grated nutmeg, lemon rind, or cinnamon to give it flavour, and bake it one hour in a gentle oven.
Rice, 6 oz.; in water, 8 to 10 minutes. Milk, 1 quart: f to 1 hour. Sugar, 3 oz. ; eggs, 3 large, or 4 small ; flavouring of nutmeg lemon-rind, or cinnamon : bake 1 hour, gentle oven.
QUITE CIIEAP RICE PUDDING.
Boil the rice in water, as for a currie, and while it is still warm, mix with it a pint and a half of milk, and three fresh or four or five French eggs (at many seasons of the year these last, which are always cheap, are very good , and answer excellently for puddings.) Sweeten it with pale brown sugar, grate nutmeg on the top, and bake it slowly until it is firm in every part.
RICHER RICE PUDDING.
Wash very clean four ounces of whole rice, pour on it a pint and a half of new milk, and stew it slowly till quite tender ; before it is taken from the fire, stir in two ounces of good butter, and three of sugar ; and when it has cooled a little, add four well-whisked eggs, and the grated rind of half a lemon. Bake the pudding in a gentle oven from thirty to forty minutes. As rice requires long boiling to render it soft in milk, it may be partially stewed in water, the quantity of milk diminished to a pint, and a little thick sweet cream mixed with it, before the other ingredients are added.
Rice, 4 oz. ; new milk, 1| pint ; butter, 2 oz. ; sugar, 3 oz. ; eggs, 4; rind of \ lemon : 30 to 40 minutes, slow oven.
RICE PUDDING MERINGIlA
Records on this page
A Common Rice PuddingRicher Rice PuddingRice Pudding Meringue