Baked Rice Pudding II
From The practical cookbook, 1917
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 13. The excerpt below is the record exactly as published.
Use cooked rice for the foundation. Mix all ingredients, adding beaten egg last, and balte in a moderate oven till firm. Caramel rice pudding. Use Baked rice pudding II and add \ c. well-caramelized sugar to the milk when scalded. Baked Indian pudding. Additional ingredients: | c. mo- lasses, 3 tb. butter. Scald 3 c. of the milk and pour it over the meal, molasses, butter, and salt. Cook in double boiler till mixture thickens, then turn into a buttered baking-dish. Add the remaining cup of milk (cold), without stirring. Bake \\ hr. in a slow oven, i egg
Cook this with the app: pantry check, scaling, and the assistant.