Baked Rice-Pudding
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Some prefer it milky, others almost solid.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 147. The excerpt below is the record exactly as published.
baked rice-pudding. Take, say, a pint or rather more of ordinary milk, add to it a tablespoonful of Swiss milk, and let it boil in a saucepan with the lice. Let it boil gently till almost the whole of the milk is absorbed and the rice has become tender. Of course, this is a matter of taste. Some persons prefer baked rice-pudding very milky, and others like it almost solid. As a rule, the amount of sugar contained in the Swiss milk is sufficient to sweeten the pudding. If it be liked very sweet more sugar can be added. When the rice is tender put the whole into a pie-dish and bake it for some time in the oven, after having grated a little nutmeg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.