vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Rice Pudding
From The century cook book, 1894
Serves 7
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 86. The excerpt below is the record exactly as published.
Baked Rice Pudding. Put two cupfuls of rice into two quarts of milk and bake an hour. Beat together four eggs, two-thirds of a cupful of butter, two cupfuls of sugar
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