Coburg Pudding

Ingredients

• three cups milk
• one-half cup well washed rice
• one cup boiling water
• one teaspoon salt
• one teaspoon butter
• two tablespoons sugar
• sift over the top a little sugar and cinnamon

Method

1. 1

   Heat milk in a double boiler; cook rice in boiling water for five minutes, then add to hot milk and cook till tender.

2. 2

   Add salt, butter, and sugar; cook a few minutes, then serve with sugar and cinnamon on top.

Nutrition per serving

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 16. The excerpt below is the record exactly as published.

three cups milk in a double boiler; cook one-half cup well washed rice in one cup boiling water five minutes, or till the water is absorbed, then turn it into the hot milk and cook till tender; add one teaspoon salt, one teaspoon butter, one well beaten ^&S» ^wo tablespoons sugar, and let it cook a few minutes; turn into a dish for serving, and sift over the top a little sugar and cinnamon, and dot thickly with butter. Set it in the oven a few minutes when ready to serve. Caramel Custard. One-half cup sugar, put in a pan and stir till it melts and is brown, then add two tea- spoons water and one quart hot milk; beat six eggs with a little salt, one teaspoon vanilla, stir into the milk and pour into a buttered mould; set the mould in a pan of hot water and bake thirty minutes. Serve cold with a sauce made with one-half cup sugar, put in a pan and melted, and when brown, add one-half cup water and boil ten minutes. It can be flavored with vanilla or not. Lemon Jelly. One-half box gelatine, soaked till soft in cup water; take one pint water and boil an inch piece of stick cinnamon, and the grated rind of two lemons, ten minutes, then add the gelatine, one cup sugar, one-half cup lemon juice, and when well dis- solved, strain and set on ice. Tipsy Trifle. Take six oranges, remove skin, white part and seeds; slice, put in dish with cup sugar sprinkled over them and let stand two hours. For the cream: one quart milk, yolks five eggs, one-half cup sugar, one-half cup flour, little salt; scald milk, add eggs, sugar and flour; stir briskly; add one teaspoon 'vanilla, grated rind two oranges; place oranges in dish PUDDINGS. 55 and cover with cream. Beat whites of eggs to a stiff froth; add two cups powdered sugar, one-quarter tea- : spoon cream tartar, little vanilla, beat until stiff. Take one-half and color with strawberry, then put in dish ; spoonful each alternately; brown in oven. To be eaten cold. This is delicious as well as ornamental. Strawberry Trifle. One cup sugar, one-half cup milk, two eggs, two cups flour, one teaspoon cream tartar, one-half teaspoon soda. Bake this in Wash- ington pie tins. It will make two. For filling, take one cup milk, yolk of one egg, one tablespoon flour, two tablespoons sugar

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