A Good Boiled Rice Pudding

Ingredients

• four ounces and a half of whole rice
• a pint and a half of new milk
• from three to four ounces of sugar
• the grated rind of half a large lemon
• four or five bitter almonds, pounded
• four large well-whisked eggs

Method

1. 1

   Boil rice in milk until soft, sweeten, stir in lemon rind, almonds, and eggs, cool, pour into a buttered basin, tie over, and boil for 1 hour.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 372. The excerpt below is the record exactly as published.

four large well- whisked eggs, and a flavouring of nutmeg or of lemon-rind ; pour the mixture into a thickly-buttered mould or basin, which holds a pint and a half, and which ought to be quite full ; tie a paper and a cloth tightly over, and boil the pudding for exactly an hour and ten minutes. This is quite a plain receipt, but by omitting two ounces of the bread, and CHAP. XX.] BOILED PUDDINGS. 419 adding more butter, one egg, a small glass of brandy, tbe grated rind of a lemon, and as much sugar as will sweeten the whole richly, a very excellent pudding will be obtained ; candied orange-peel also has a good effect when sliced thinly into it ; and half a pound of currants is generally considered a further improvement. New milk, 1 pint ; sugar, 3 oz. ; salt, few grains ; bread-crumbs, \ lb. ; eggs, 4 (5, if very small) ; nutmeg or lemon-rind at pleasure : 1 hour and 10 minutes. Or : milk, 1 pint ; bread-crumbs, 6 oz. ; butter, 2 to 3 oz. ; sugar, 4 oz. ; eggs, 5 ; brandy, small glassful ; rind, 1 lemon. Further ad- ditions at choice : candied peel, oz. ; currants, | lb. A BROWN BREAD PUDDING. To half a pound of stale brown bread, finely and lightly grated, add an equal weight of suet chopped small, and of currants cleaned and dried, with half a saltspoonful of salt, three ounces of sugar, the third of a small nutmeg grated, two ounces of candied peel, five well-beaten eggs, and a glass of brandy. Mix these ingredients thoroughly, and boil the pudding in a cloth for three hours and a half. Send port wine sauce to table with it. The grated rind of a large lemon may be added to this pudding with good effect. Brown bread, suet, and currants, each 8 oz. ; sugar, 3 oz. ; candied peel, 2 oz. ; salt, | saltspoonful ; | of small nutmeg ; eggs, 5 ; brandy, 1 wineglassful : 3£ hours. A GOOD BOILED RICE PUDDING. Swell gradually,* and boil until quite soft and thick, four ounces and a half of whole rice in a pint and a half of new milk ; sweeten them with from three to four ounces of sugar, broken small, and stir to them while they are still quite hot, the grated rind of half a large lemon, four or five bitter almonds, pounded

Cook this with the app: pantry check, scaling, and the assistant.