Arroba Pudding

Ingredients

• a pint and a half of milk
• two tablespoonfuls of ground rice
• a pinch of salt
• a little-cinnamon
• four eggs

Method

1. 1

   Stir the milk, ground rice, salt, and cinnamon over the fire until it boils.

2. 2

   Let it cool, then add the beaten eggs.

3. 3

   Pour the mixture into a well-oiled mould and steam it, covering the top.

4. 4

   Boil for two hours, then put it in the oven for a quarter of an hour to firm it.

5. 5

   Serve with a sauce made of a cupful of milk, the yolk of an egg, and a little sugar, stirred over the fire until thickened, then add sherry or brandy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 172. The excerpt below is the record exactly as published.

Arroba Pudding. — Put a pint and a half of milk into a saucepan, -with two table-spoon- fuls of ground rice, a pinch of salt, and a little- cinnamon ; stir it over the fire till it boils, let it cool, and then add foiu' eggs well beaten. Poui' the mixture into a Avell-oiled moidd, and steam it, being careful to cover the top of the mould. Boil it for two hoiu-s ; then take it out, and put it into the oven for a quarter of an hour to make it firm, but do not let it colom-. T\u-n it out, and servo with it a sauco made of a cupfid of milk, the yolk of an egg, and a little sugar, stirred over the fire till it thickens, and then two or three spoonfuls of sherry or brandy added. Probable cost, without the sauce, 9d. Sufficient for six persons. Arrowroot Biscuits. — Beat a quarter of a poimd of butter to a cream: add gradually thi'ee well-beaten eggs, a quarter of a pound of flour, a quarter of a pound of sifted sugar, and three ounces of arrowroot, pounded to crush the limips. jMix all smoothly together. Have ready a well-oiled tin, and drop from a spoon in pieces about the size of a florin. Bake in a slow oven. Time to bake, a quarter of an hour-. Sufficient for two dozen biscmts. Probable cost, lOd. Arrowroot Blancmange. — Mix two ounces of arrowroot Avith a cupful of water, taking care to make it qiute smooth. Put a pint and a half of milk into a saucepan with the rind of a lemon and a table-spoonful of sugar, and when it boils, strain it, and pom- it over the arroA\Toot. Set it on the fire to thicken, and before pouring into the mould, which must be well oiled, add a little brandy. It is better to oil the mould than to soak it in water, as it gives the blancmange a glistening appearance. Garnish with bright red jolly or jam. Time, half an horn-. Sufficient for six persons. Probable cost, 6d., Avithout the jam and brandy. ARR (31 ) ARR Arrowroot Cream. — Mix a table-spoon- ful of arrowroot with two of cold water. Boil a pLat and a half of new milk with a bay- leaf, or the thin rind of a lemon, and a dessert-spoonful of sugar. Strain it, and pour it, boiling, upon the arrowroot ; stir it fre- quently till it is cold, then pour it into a glass dish. This may be served with tarts or stewed fruits. Time to boil, ten minutes. Probable cost, 6d. for a pint and a half of cream. Arrowroot Drops.— Put into a well- oiled saucei^an a large cupful of arrowroot which has been previously rolled to crush the lumps, a piece of butter the size of an egg, a table-spoonful of pounded sugar, a tea-spoonful of finely-chopped lemon-peel, and a well-beaten egg, and boil them together, stii-riug briskly all the time until they are light and thick. Then drop them on a well-buttered tin in pieces about the size of a shilling, and bake in a good oven. They should look white and rather rough. Time to bake, a quarter of an hour-. Probable cost, Is. Arrowroot Fritters. — Put a pint of new milk and a table-spoonful of sugar into a saucepan "v\-ith three or four laurel-leaves. AVlien it boils, stLr into it a quarter of a pound of arrowroot which has been smoothly mixed with a little cold water; then add the beaten yolks of four eggs

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