vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
A Good Ground Rice Pudding
From Modern cookery, in all its branches, 1884
Serves 3
Can be enriched with ground almonds or cream.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 385. The excerpt below is the record exactly as published.
A GOOD GROUND RICE PUDDING. Mix very smoothly five ounces of flour of rice (or of ground rice, if preferred), with half a pint of milk, and pour it into a pint and a half more which is boiling fast ; keep it stirred constantly over a gentle fire from ten to twelve minutes, and be particularly careful not to let it burn to the pan ; add to it before it is taken from the fire, a quarter of a pound of good butter, from five to six ounces of sugar, roughly powdered, and a few grains of salt ; turn it into a pan, and stir it for a few minutes, to prevent its hardening at the top ; then mix with it, by degrees but quickly, the yolks of eight eggs, and the whites of two
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