Rice Pudding with Eggs. — il oz. rice, I pint milk, 2
eggs✪ Rice Pudding with Eggs. Put the rice in a pie-dish with the milk and a very little
sugar, grate nutmeg on the top, and bake for about two hours.
Take it out of the oven, and when it is cool lift off the skin, pour
over the pudding the beaten eggs, put on the skin again, and bake
for a few minutes till the pudding is hot.
Rice Mould (1). — I pint of milk, 3 oz. rice, i-i- oz. castor
sugar, bay-leaf✪ Rice Mould (1). Boil the milk and rice very slowly indeed
with the bay-leaf, and stir frequently to prevent it burning.
When the rice is quite tender add the sugar and turn it into
a mould that has been rinsed in cold water. Turn out when
cold.
Rice Mould (2). — 3 oz. rice, 3 eggs (yolks only), i£ oz.
sugar, 1 pint and 1 gill milk, x gill cream, 2 or 3 sheets of
gelatine, and flavouring✪ Rice Mould (2). Put the gelatine in a cup to dissolve in a
very little drop of water, and set it over the top of a jug of boiling
SWEETS.
119
water till wanted. Wash the rice thoroughly in several waters,
and then boil it in one pint of milk with the sugar and flavouring.
Boil till the rice is quite tender. Make a custard with the yolks
of the eggs and the extra gill of milk, and add it to the rice when
it is cold. Flavour the custard with anything you please. Whip
the cream with the dissolved gelatine and a little sugar, and mix
in the rice. Rinse out a mould in cold water and fill with the rice
mixture, and set aside to get cold.
Rice Soufflee. — 2 oz. rice, 3 eggs, 1 pint milk, x oz. sugar,
and flavouring✪ Rice Soufflee. Wash the rice thoroughly, and then boil it in
the milk till it is very tender— this will take more than half
an hour, — add sugar and flavouring to taste. When the rice is
boiled add the yolks of the eggs. Put the rice in a pie-dish, and
spread roughly on the top the stiffly beaten whites ot the eggs.
Set it in rather a cool oven till it is lightly coloured and hot
through. Serve at once, or the meringue will fall.
Roly-poly Pudding'. — Make a nice light suet crust, and
roll it out to the thickness of about half an inch. Spread the
jam equally over it✪ Roly-poly Pudding ; roll it up, after wetting the edges, and make
in the shape of a bolster, press the edges together. Wring a
pudding-cloth in boiling water, and flour it well inside. Roll the
pudding in it, and tie the ends of the cloth securely. Plunge it
into boiling water, and keep it boiling without ceasing for two
hours, or it will be heavy. Put a plate under the pudding in the
saucepan to prevent it sticking. Pour sweet sauce over it when it
is dished up (page 90).
Sago Pudding. — 2 oz. sago, 1 pint of milk, piece of
butter the size of a small nut✪ Sago Pudding. Wash the sago in several waters,
and then drain it and put it in a pie-dish with the milk and leave
it to soak several hours, add a little sugar and a small lump of
butter, and grate nutmeg over the top. Bake it in a slow oven for
about two hours.
Semolina Pudding. — pints milk, 3 oz. semolina, 2 eggs,
1 oz. sugar✪ Semolina Pudding. Boil the semolina and milk together in an enamel
120
SWEETS.
saucepan till the semolina swells, and it is quite tender ; stir fre-
quently to prevent it burning. When it is cool add the sugar and
two well-beaten eggs. Butter a pie-dish and pour in the mixture,
and grate a little nutmeg over the top. Bake in a moderate oven
about three quarters of an hour.
Page 80 · 7 recipe records on this page
Presented as published in 1901. 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 with Eggs. — il oz. rice, I pint milk, 2 eggs. Put the rice in a pie-dish with the milk and a very little sugar, grate nutmeg on the top, and bake for about two hours. Take it out of the oven, and when it is cool lift off the skin, pour over the pudding the beaten eggs, put on the skin again, and bake for a few minutes till the pudding is hot.
Rice Mould (1). — I pint of milk, 3 oz. rice, i-i- oz. castor sugar, bay-leaf. Boil the milk and rice very slowly indeed with the bay-leaf, and stir frequently to prevent it burning. When the rice is quite tender add the sugar and turn it into a mould that has been rinsed in cold water. Turn out when cold.
Rice Mould (2). — 3 oz. rice, 3 eggs (yolks only), i£ oz. sugar, 1 pint and 1 gill milk, x gill cream, 2 or 3 sheets of gelatine, and flavouring. Put the gelatine in a cup to dissolve in a very little drop of water, and set it over the top of a jug of boiling
water till wanted. Wash the rice thoroughly in several waters, and then boil it in one pint of milk with the sugar and flavouring. Boil till the rice is quite tender. Make a custard with the yolks of the eggs and the extra gill of milk, and add it to the rice when it is cold. Flavour the custard with anything you please. Whip the cream with the dissolved gelatine and a little sugar, and mix in the rice. Rinse out a mould in cold water and fill with the rice mixture, and set aside to get cold.
Rice Soufflee. — 2 oz. rice, 3 eggs, 1 pint milk, x oz. sugar, and flavouring. Wash the rice thoroughly, and then boil it in the milk till it is very tender— this will take more than half an hour, — add sugar and flavouring to taste. When the rice is boiled add the yolks of the eggs. Put the rice in a pie-dish, and spread roughly on the top the stiffly beaten whites ot the eggs. Set it in rather a cool oven till it is lightly coloured and hot through. Serve at once, or the meringue will fall.
Roly-poly Pudding. — Make a nice light suet crust, and roll it out to the thickness of about half an inch. Spread the jam equally over it ; roll it up, after wetting the edges, and make in the shape of a bolster, press the edges together. Wring a pudding-cloth in boiling water, and flour it well inside. Roll the pudding in it, and tie the ends of the cloth securely. Plunge it into boiling water, and keep it boiling without ceasing for two hours, or it will be heavy. Put a plate under the pudding in the saucepan to prevent it sticking. Pour sweet sauce over it when it is dished up (page 90).
Sago Pudding. — 2 oz. sago, 1 pint of milk, piece of butter the size of a small nut. Wash the sago in several waters, and then drain it and put it in a pie-dish with the milk and leave it to soak several hours, add a little sugar and a small lump of butter, and grate nutmeg over the top. Bake it in a slow oven for about two hours.
Semolina Pudding. — 1½ pints milk, 3 oz. semolina, 2 eggs, 1 oz. sugar. Boil the semolina and milk together in an enamel
saucepan till the semolina swells, and it is quite tender ; stir frequently to prevent it burning. When it is cool add the sugar and two well-beaten eggs. Butter a pie-dish and pour in the mixture, and grate a little nutmeg over the top. Bake in a moderate oven about three quarters of an hour.
Records on this page
Rice Pudding with EggsRice Mould (1)Rice Mould (2)Rice SouffleeRoly-poly PuddingSago PuddingSemolina Pudding