Chinese Rice Pudding
From The Edwardsville cook book, 1906
Presented as published in 1906. 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 Edwardsville cook book (1906), page 28. The excerpt below is the record exactly as published.
CHINESE RICE PUDDING. Mrs. W. S. Wright, Omaha, Neb. 2 cups boiled rice. 1 cup sugar. V2 box gelatine soaked in Y2 14 teaspoon salt, cup water
Cook this with the app: pantry check, scaling, and the assistant.