Boiled Rice Dumplings with Custard Sauce

Ingredients

• half a pound of rice
• two ounces of butter
• three ounces of sugar
• half a saltspoonful of mixed ground spice
• salt
• the yolks of two eggs
• a tablespoonful or two of cream
• four ounces of sugar
• two ounces of butter
• the yolks of two eggs
• a gill of cream

Method

1. 1

   Boil rice, drain, and mash.

2. 2

   Mix with butter, sugar, spices, salt, and egg yolks.

3. 3

   Shape into balls, tie in cloths, and steam or boil for 40 minutes.

4. 4

   For custard sauce, mix sugar and butter, beat egg yolks and cream, whisk in a double saucepan for three minutes, then cool.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 246. The excerpt below is the record exactly as published.

half a pound of rice ; drain and mash it moderately fine. Add to it two ounces of butter, three ounces of sugar, half a saltspoonful of mixed ground spice, salt and the yolks of two eggs. Moisten a trifle with a tablespoonful or two of cream. With floured hands shape the mixture into balls, and tie them in floured pudding cloths. Steam or boil forty minutes and send to table with a custard sauce made as follows: — Mix together four ounces of sugar and two ounces of butter (slightly warmed). Beat together the yolks of two eggs and a gill of cream

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