RICE PUDDING, Baked.—
Swell the rice with a little milk in the
oven or over the fire ; then add milk,
egg, sugar, allspice, and lemon-peel✪ Rice Pudding, Baked.
Bake in a deep dish.
RICE PUDDING, to Boil.—
Boil % lb. of rice ; take it up, and stir
in 54 lb.) of butter, or milk and cream;
grate nutmeg and sugar✪ Rice Pudding, to Boil according to
taste ; tie it up tight, and boil it another
hour ; when done, pour melted butter
over it. Currants may be added, if you
like.
RICE PUDDING, Plain.—
Wash and pick some rice ; throw
among it some pimento finely pounded,
but not much ; tie the rice in a cloth
and leave plenty of room for it to swell.
When done, eat with butter and sugar,
or milk. Put lemon peel if you please.✪ Rice Pudding, Plain
It is very good without spice, and
eaten with salt and butter.
RICE PUDDING.— Put into a
very deep p>an half a pound of rice
washed and picked ; two ounces of
butter, four ounces of sugar, a few all-
spice pounded, and two quarts of milk.
Less butter will do, or some suet. Bake
In a slow oven.
RICE PUDDING, a Rich
One. — Boil $ lb. of rice in water,
with a bit of salt, till quite tender ;
drain it dry ; mix it with the yolks and
whites of four eggs, a quarter of a pint
of cream, with 2 ozs. of fresh butter
melted in the latter ; 4 ozs. of beef suet
or marrow, or veal suet taken from a
fillet of veal, finely shred, % lb. of cur-
rants, two spoonfuls of brandy, one of
peach-water, or ratafia, nutmeg, and a
grated lemon peeL✪ Rice Pudding, a Rich One When well mixed,
put a paste round the edge, and fill the
dish. Slices of candied orange, lemon
and citron, If approved. Bake In »
moderate oven.
RICE PUDDING, with Fruit.
— Swell the rice with a very little milk
over the fire ; then mix fruit of any kind
with it (currants, gooseberries, scalded,
pared, and quartered apples, raisins, or
black currants) : put one egg✪ Rice Pudding, with Fruit into the
rice to bind it ; boil it well and serve
with sugar.
RICE, SMALL PUDDINGS.
— Wash two large spoonfuls of rice,
and simmer it with half a pint of milk
till thick, then put the size of an egg of
butter, and near half a pint of thick
cream, and give it one boil. When cold,
mix four yolks and two whites of eggs
well beaten, sugar and nutmeg to taste ;
and add grated lemon and a little
cinnamon✪ Rice, Small Puddings.
Butter little cups, and fill three parts
full, putting at the bottom some orange
or citron. Bake three quarters of an
hour in a slowish oven. Serve the
moment before to be eaten, with sauce
in the dish, or a boat.
RICE WHITE POT.— Boil 1
lb. of rice in 2 quarts of new milk, till
it is tender and thick ; beat it in a
mortar with 54 lb. of sweet almonds
blanched ; then boil two quarts of
cream, with a few crumbs of white
bread, and a little mace. Mix all to-
gether with 8 eggs, a little rose water✪ Rice White Pot,
and sweeten to your taste. Cut some
candied orange, and citron peel, thin,
and lay it in when in the oven — a slow
oven.
RICE and APPLE, Soufle of.
— Blanch Carolina rice; strain, and boil
it in milk with lemon-peel, and a bit of
cinnamon. Boil till the rice is dry.
Cool, and raise a rim three inches high
round the dish, having egged the dish,
where it is put, to make it stick : then
egg the rice all over ; fill the dish half
way up with a marmalade of apples;
beat the whites of 4 eggs✪ Rice and Apple Souffle to a fine froth,
and put them over the marmalade ; sift
fine sugar over it, and put it in the oven.
Consult me
1902Page 428 · 9 recipe records on this page
Presented as published in 1902. 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
RICE PUDDING, Baked.— Swell the rice with a little milk in the oven or over the fire ; then add milk, egg, sugar, allspice, and lemon-peel. Bake in a deep dish.
RICE PUDDING, to Boil.— Boil % lb. of rice ; take it up, and stir in 54 lb.) of butter, or milk and cream; grate nutmeg and sugar according to taste ; tie it up tight, and boil it another hour ; when done, pour melted butter over it. Currants may be added, if you like.
RICE PUDDING, Plain.— Wash and pick some rice ; throw among it some pimento finely pounded, but not much ; tie the rice in a cloth and leave plenty of room for it to swell. When done, eat with butter and sugar, or milk. Put lemon peel if you please.
It is very good without spice, and eaten with salt and butter.
RICE PUDDING.— Put into a very deep p>an half a pound of rice washed and picked ; two ounces of butter, four ounces of sugar, a few allspice pounded, and two quarts of milk. Less butter will do, or some suet. Bake In a slow oven.
RICE PUDDING, a Rich One. — Boil $ lb. of rice in water, with a bit of salt, till quite tender ; drain it dry ; mix it with the yolks and whites of four eggs, a quarter of a pint of cream, with 2 ozs. of fresh butter melted in the latter ; 4 ozs. of beef suet or marrow, or veal suet taken from a fillet of veal, finely shred, % lb. of currants, two spoonfuls of brandy, one of peach-water, or ratafia, nutmeg, and a grated lemon peeL When well mixed, put a paste round the edge, and fill the dish. Slices of candied orange, lemon
and citron, If approved. Bake In » moderate oven.
RICE PUDDING, with Fruit. — Swell the rice with a very little milk over the fire ; then mix fruit of any kind with it (currants, gooseberries, scalded, pared, and quartered apples, raisins, or black currants) : put one egg into the rice to bind it ; boil it well and serve with sugar.
RICE, SMALL PUDDINGS. — Wash two large spoonfuls of rice, and simmer it with half a pint of milk till thick, then put the size of an egg of butter, and near half a pint of thick cream, and give it one boil. When cold, mix four yolks and two whites of eggs well beaten, sugar and nutmeg to taste ; and add grated lemon and a little cinnamon.
Butter little cups, and fill three parts full, putting at the bottom some orange or citron. Bake three quarters of an hour in a slowish oven. Serve the moment before to be eaten, with sauce in the dish, or a boat.
RICE WHITE POT.— Boil 1 lb. of rice in 2 quarts of new milk, till it is tender and thick ; beat it in a mortar with 54 lb. of sweet almonds blanched ; then boil two quarts of cream, with a few crumbs of white bread, and a little mace. Mix all together with 8 eggs, a little rose water, and sweeten to your taste. Cut some candied orange, and citron peel, thin, and lay it in when in the oven — a slow oven.
RICE and APPLE, Soufle of. — Blanch Carolina rice; strain, and boil it in milk with lemon-peel, and a bit of cinnamon. Boil till the rice is dry. Cool, and raise a rim three inches high round the dish, having egged the dish, where it is put, to make it stick : then egg the rice all over ; fill the dish half way up with a marmalade of apples; beat the whites of 4 eggs to a fine froth, and put them over the marmalade ; sift fine sugar over it, and put it in the oven.
Records on this page
Rice Pudding, BakedRice PuddingRice Pudding, to BoilRice Pudding, PlainRice Pudding, a Rich OneRice Pudding, with FruitRice, Small PuddingsRice White PotRice and Apple Souffle