Coarse Pudding

Ingredients

• half a pound of rice
• four ounces of coarse sugar or molasses
• two quarts of milk
• two ounces of drippings

Method

1. 1

   Into a deep coarse pan, put the rice, sugar or molasses, milk, and drippings.

2. 2

   Set it cold into the oven.

3. 3

   It will take a good while, but be an excellent solid food.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 122. The excerpt below is the record exactly as published.

half a pound of rice, four ounces of coarse sugar or molasses, two quarts of milk, and two ounces of drippings; set it cold into the oven. It will take a good while, but be an excellent solid food. A very good meal may be bestowed in a thing called brewis which is thus made: Cut a very thick crust of bread, and put it into the pot where salt beef is boiling and near ready: it will attract some of the fat, and when swelled out, will be no unpalatable dish to those who rarely taste meat. Although brewis brings up thoughts of hearty Scotch days when "the top of the pot and tail of the herring" were the choice servings reserved for the head of the house, this thin pot is more reminiscent of the Irish potato famine when a cold potato and a glass of buttermilk was almost a banquet. Our "lady" authoress considered a crust of bread soaked in the salt pork scum, that otherwise would have been skimmed off and thrown away, as a "thing" plenty good enough for "those who rarely taste meat." "A jug oi skimmed m\\k" and a "coarse" puddin

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