Baked Rice Pudding, with Eggs

Ingredients

• 1 pint rice, picked and well washed
• 2 tablespoonfuls melted butter
• 1 gallon sweet milk
• 1 lb. raisins, picked, seeded, cut in two, and dredged with flour
• 12 eggs; beat whites and yolks separately, whites to a stiff froth
• 1 pound sugar incorporated with the beaten yolks
• Flavor with nutmeg

Method

1. 1

   Soak rice in milk for an hour.

2. 2

   Heat soaked rice and milk to boiling, boil for 5 minutes, then cool.

3. 3

   Stir in yolks, sugar, butter, nutmeg, and remaining milk, then fold in beaten whites and dredged fruit.

4. 4

   Bake in a greased dish for 1 to 1.5 hours until brown.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 81. The excerpt below is the record exactly as published.

BAKED RICE PUDDING, WITH EGGS. 1 pint rice, picked and well 2 tablespoonf uls melted butter. washed. 1 gallon sweet milk. 1 lb. raisins, picked, seeded, cut in two, and dredged with flour. 12 eggs ; beat whites and yolks separately, whites to a stiff froth. 1 pound sugar incorporated with the beaten yolks. Flavor with nutmeg. Cover the rice with a portion of the milk and soak it for an hour. Put rice and milk in which it was soaked on the stove and heat to boiling ; boil five minutes ; remove and set away to cool. When cool, stir in the beaten yolks and sugar, melted butter, nutmeg, and remainder of t^he milk, then the beaten whites of the eggs, and, last, the dredged fruit. Put the mixture immediately into a well-greased baking dish and bake in a moderate oven to a rich brown. Time of baking, one to one and one-half hours. Serve hot or cold. If cold, eat with cream and sugar; if hot, with sauce. BAKED RICE PUDDING, WITHOUT EGGS. 1 quart rice, picked and well washed. 2 teaspoonfuls salt. 6 quarts sweet milk. 1 pound sugar. Enough nutmeg and cinnamon to flavor. Cover the rice with a portion of the milk and soak it two hours; then add the remainder of the milk, and stir into this the sugar, salt, and spices. Put into a well-greased baking dish and bake from two to two and one-half hours in a slow oven. Serve hot or cold. MANUAL FOR ARMY COOKS. 181 BAKED CRACKER PUDDING. 1 quart powdered cracker. 16 eggs, whites and yolks 7 pints sweet milk. separated, whites beaten i pound melted butter. to a stiff froth. Put powdered cracker into a deep dish. Heat the milk slightly and pour over the cracker and soak for ten or fifteen minutes ; then stir in the beaten yolks and melted butter. Finally stir in quickly the beaten whites, and put the mixture at once into a well-greased baking dish, and bake in a moderate oven from three-quarters of an hour to one hour. Top should be nicely trimmed. Hard bread may be substituted for crackers. BAKED BREAD PUDDING. 1 quart bread crumbs, dry. 3 tablespoonfuls melted butter

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