Boiled Rice Pudding

Ingredients

• 1 lb. of rice
• 1 pint of milk
• 1 oz. of butter
• 4 yolks of eggs
• 2 whites of eggs
• 4 ozs. of suet
• 4 ozs. of sugar
• 4 ozs. of currants
• 1 wineglassful of brandy
• 1 saltspoonful of nutmeg

Method

1. 1

   Boil very well the whole rice in a pint of milk with a small piece of butter.

2. 2

   When cool, add the yolks of four eggs and the whites of two, four ounces of suet, four ounces of sugar, four ounces of currants, a very little nutmeg, a wineglassful of brandy.

3. 3

   Mix well together and boil two hours.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 39. The excerpt below is the record exactly as published.

ozs. of butter ; J pint of milk ; 2 lemons ; 2 ozs. chopped almonds ; 1 oz. of citron peel ; J oz. of orange J glass of brandy; 6 whites of eggs; enough putf iiste to line a pie dish. 90 SAVOURIES AND SWEETS. Grate the apples and mix with half a pound of ; lump sugar, well pounded. Melt six ounces of butter | in milk ; mix with it the juice of two lemons and the ; rind of one, a few chopped blanched almonds, some ^ finely shred citron and orange peel, half a glass of [ brandy, and the weU-whisked whites of six eggs. | Stir the whole of the ingredients together. Line a j pie dish or flat tart tin with rich puff paste ; lay the ' mixture on it, and bake half an hour in a quick oven. r Boiled Rice Pudding. I 1 For Six Persons. — I lb. of rice ; 1 pint of milk ; 1 oz. of i butter ; 4 yolks of eggs ; 2 whites of eggs ; 4 ozs. of suet ; { 4 ozs. of sugar ; 4 ozs. of currants ; 1 wineglassful of brandy ; 1 saltspoonful of nutmeg. Boil very well the whole rice in a pint of milk with a small piece of butter. When cool, add the yolks of four eggs and the whites of two, four ounces of suet, four ounces of sugar, four ounces of currants, a very little nutmeg, a wineglassful of brandy. Mix well together and boil two hours. Orange Cheese Cakes. For Twelve or Fourteen Tarts. — 2 large oranges ; ^ lb. of sugar; 6 yolks of eggs; fib. of fresh butter; f glass of brandy ; f glass of sherry ; puflf paste for lining patty pans. Boil the peel of two large oranges in three waters to take off the bitter taste, and until it is tender. Pound in a mortar with a quarter of a pound of loaf sugar, the yolk of six eggs, half a pound of fresh butter, half a glass of brandy, and the same of sherrj'. SAVOURIES AND SWEETS. 91 !. eat fine, pound, and mix all together. Lay a puff aaste round your patty pans, then half fill with the I hove mixture, and bake. Stewed Pears. For Eight Pbrsons. — 6 pears ; 1 pint of water ; § lb. of K>af sugar ; 2 cloves ; 1 lemon (rind of, and juice). Pare six large pears and divide them in quarters, nnd put into cold water as you peel them, to preserve lie colour. Put in a stewpan with sufficient water )-> cover them, which must be measured, and half a coimd of loaf sugar allowed to each pint, two cloves ind the rind of a lemon cut very thin. Stew gently wr twelve hours, cover them with the pear peeling, md on no account let them boil. They should be of very fine colour. Before taking the pears off the ire, add the juice of a lemon. Chestnut Pudding. For Eight or Ten Persons. — 30 chestnuts ; 5 ozs. of uutter to every 8 ozs. of nuts ; 4 ozs. of loaf sugar ; 6 eggs ; 1 pint of milk ; 5 lb. of candied cherries. Boil the chestnuts in water until tender ; dry in an Aven, shell and skin them, then pound in a mortar. !’o every eight ounces add five of butter beaten to a rream, four ounces of loaf sugar, six fresh eggs, a 'uarter of a pint of milk. Butter a china mould; I over the top and sides with dried cherries, or any tther candied fruit. Put in the mixture, cover with n-uttered writing paper, and bake in a quick oven for ,m hour and a quarter, or steam for an hour and a i.alf. 92 SAVOURIES AND SWEETS. Orange Tart. Foil Six Persons. — 4 yolks of epgs ; 4 ozs. of fresh butter , 4 ozs. of loiif sugar ; lb. of candied orange peel ; sufficient liuff paste to cover the bottom of a tart dish, I Take the yolks of four eggs, well beaten, with fou» ounces of fresh butter, four ounces of lump sugar ; melt the butter and sugar together. When nearly cold add the eggs to it. Lay a puff crust in your pie* dish, cover the paste with small pieces of candied orange peel, pour the mixture over it, and bake in a quick oven for a little more than an hour. To Candy Orange Peel for the above. Cut the peel of an orange, or oranges, very thin,i longways. Put the rind into strong salt and water for six days, then boil in .plenty of water till tender. Take out and lay on a sieve to drain. Make a thin, syrup of fine loaf sugar, a pound to a quart of water ; boil over a slow fire till the sugar begins to candy round the peel. Take out and grate fine sugar over, , drain and dry before the fire. Do not let the sauce- ■ pan be covered when boiling. i Dutch Jan Mange. 1 Steep an ounce and three-quarters of isinglass in? one pint of boiling water with the rind of half a lemon. Let it stand till cold, then put in half a pint of sherry, or any other white wine, the yolks of eight eggs (well beaten), the juice of two lemons, sugar to taste. 13oil for five minutes. Stir the whole time the mixture is on the fire. Strain through a piece of muslin into a basin, and afterwards stir for five minutes. Dip your mould in cold water before pour- ing the jan mange into it. SAVOURIES AXD SIVEETS. 93 Port Wine Jelly. Fok Eight Persons. — 1|- ozs. of isinglass; 1 pint of port ,:'ine ; 3 ozs. of sugar candy ; f pint of whipped cream ; 4 jrops of vanilla ; 1 oz. of pounded sugar. Steep the isinglass in a pint of port wine all night. \7ext morning hoil it for half an hour with three iiunees of sugar candy. Dip a mould in cold water and pour the mixture into it through a jelly bag. Iiltand till cold ; turn out and serve with sweetened rrhipped cream all round the shape. Egg and Wine Custards. For Twelve Persons. — | saltspoonful of grated nutmeg ; ] pint of water ; 1 quart of white wine ; 6 yolks of eggs ; 2 zzs. of pounded loaf sugar, or more if required. Boil a very little nutmeg and mace in a quarter of i . pint of water, and add a quart of white wine. Mix I little of the wine cold with the eggs that have been rrell beaten. Make the spice and wine boil ; then aake it away from the fire, and when cool add the ■( oiks of the eggs ; stir it over the fire till it nearly K'Oils. Great care must be taken that the wine does A.ot boil after the eggs are put in, or it will curdle iirectly. Take the saucepan from the fire, sweeten CO taste, and whisk the contents to a stiff froth. Pour Dito jelly glasses. Apple Snowballs. For Eight Persons. — 8 apples ; \ lb. of candied peel ; 8 Moves ; j lb. of pounded loaf sugar ; 1 lemon ; 1 egg ; 1 iill of orange flower whaler ; ^ lb. of rice

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