them well up, add a little nutmeg and cinnamon, with
the peel of a lemon, grated, to your milk and rice, with
three ounces of butter, as much sugar as will sweeten
it, and, if you wish, a few currants✪ Whole Rice Pudding that have been
washed, and the stones picked from them; mix all
well together. Put a rim of puff paste round the edge
of your dish, pour in your pudding, and let it bake
in a warm oven till set.
A SOUFFLE OF WHOLE RICE.
Line a mould with thin tart paste, and put in some
bread to keep the paste in its proper place; bake it till the
paste is firm, or make one large or several small paper
cases with the sides high enough to prevent the soutie
rising over. Put a pint of milk into a stewpan, with
two ounces of rice, a stick of cinnamon and a piece of
lemon peel tied up in a cloth; boil it gently till the rice
is tender, stirring it now and then, to keep the rice from
burning to the bottom. When the rice is done, add to
it an ounce of butter, enough sugar to sweeten it, half
a wine-glassful of brandy; with the yolks of four eggs,
when the whole is well mixed, let it cool. Whisk up
to a strong froth the whites of six eggs✪ A Souffle of Whole Rice; take the lemon
peel and cinnamon from the rice and milk; add the
whisked whites and mix lightly with it, and when all is
nicely mixed, half or three quarters fill the mould. Sift
sugar over the top, and bake it. Send it to table im-
mediately it is taken out of the oven or it will smk,
SOUFFLE OF GROUND RICE.
Put two ounces of ground rice into a clean stew-pan
with a pint of milk, and boil them until quite thick,
keeping them constantly stirred to prevent their burn-
ing, add to it the yolks of four eggs, half a pound of
sugar, two ounces of butter, and a pinch of salt, stir
the whole well together and set it aside to cool, when
vou want to bake it, whisk up the whites of eight eggs✪ Souffle of Ground Rice
to a very strong Iruth and mix them with it, put it into a
Made easy.
49
mould or case, sift powdered loaf sugar over the top, and
bake it in a moderate quick oven; these may be flavored
with any sort of essence.
MILLET PUDDING.
Millet pudding is made as directed for "Whole Rice
Pudding, excepting that, instead of rice, you must put
in the same quantity of millet seeds.
GROUND RICE PUDDING.
Pound fine in a mortar twelve bitter and twenty-four
sweet almonds; break four eggs into a basin, and whisk
them to a froth; grate the peel of a lemon, some nut-
meg, and cinnamon. When these are all ready, put a
quart of milk✪ Millet Pudding into a stew-pan, with a quarter of a
pound of ground rice, and put it on a slow fire; keep
stirring it till it thickens; then take it from the fire,
and put in it two ounces of butter, with your almonds,
t«cgs, and spice, and as much loaf sugar in powder as
will sweeten it; if you wish, you may add a few nicely
washed currants. Put an edging of puff paste round
your dish, pour the pudding in, and bake it in a warm
oven till it sets. It will improve it to add a wine-glass-
ful of brandy with the spice.
BREAD AND BUTTER PUDDING. ✪ Bread and Butter Pudding
Page 24 · 8 recipe records on this page
Presented as published in 1890. 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
them well up, add a little nutmeg and cinnamon, with the peel of a lemon, grated, to your milk and rice, with three ounces of butter, as much sugar as will sweeten it, and, if you wish, a few currants that have been washed, and the stones picked from them; mix all well together. Put a rim of puff paste round the edge of your dish, pour in your pudding, and let it bake in a warm oven till set.
A SOUFFLE OF WHOLE RICE.
Line a mould with thin tart paste, and put in some bread to keep the paste in its proper place; bake it till the paste is firm, or make one large or several small paper cases with the sides high enough to prevent the soufflé rising over. Put a pint of milk into a stewpan, with two ounces of rice, a stick of cinnamon and a piece of lemon peel tied up in a cloth; boil it gently till the rice is tender, stirring it now and then, to keep the rice from burning to the bottom. When the rice is done, add to it an ounce of butter, enough sugar to sweeten it, half a wine-glassful of brandy; with the yolks of four eggs, when the whole is well mixed, let it cool. Whisk up to a strong froth the whites of six eggs; take the lemon peel and cinnamon from the rice and milk; add the whisked whites and mix lightly with it, and when all is nicely mixed, half or three quarters fill the mould. Sift sugar over the top, and bake it. Send it to table immediately it is taken out of the oven or it will sink.
SOUFFLE OF GROUND RICE.
Put two ounces of ground rice into a clean stew-pan with a pint of milk, and boil them until quite thick, keeping them constantly stirred to prevent their burning, add to it the yolks of four eggs, half a pound of sugar, two ounces of butter, and a pinch of salt, stir the whole well together and set it aside to cool, when vou want to bake it, whisk up the whites of eight eggs to a very strong froth and mix them with it, put it into a
Made easy.
mould or case, sift powdered loaf sugar over the top, and bake it in a moderate quick oven; these may be flavored with any sort of essence.
MILLET PUDDING.
Millet pudding is made as directed for "Whole Rice Pudding, excepting that, instead of rice, you must put in the same quantity of millet seeds.
GROUND RICE PUDDING.
Pound fine in a mortar twelve bitter and twenty-four sweet almonds; break four eggs into a basin, and whisk them to a froth; grate the peel of a lemon, some nutmeg, and cinnamon. When these are all ready, put a quart of milk into a stew-pan, with a quarter of a pound of ground rice, and put it on a slow fire; keep stirring it till it thickens; then take it from the fire, and put in it two ounces of butter, with your almonds, eggs, and spice, and as much loaf sugar in powder as will sweeten it; if you wish, you may add a few nicely washed currants. Put an edging of puff paste round your dish, pour the pudding in, and bake it in a warm oven till it sets. It will improve it to add a wine-glassful of brandy with the spice.
BREAD AND BUTTER PUDDING.
Records on this page
A Cheap Custard, to Bake or BoilWhole Rice PuddingBread PuddingA Souffle of Whole RiceSouffle of Ground RiceMillet PuddingGround Rice PuddingBread and Butter Pudding