Cream Rice Pudding
From The home science cook book, 1902
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 71. The excerpt below is the record exactly as published.
Cream Rice Pudding. Measure milk enough to nearly fill a buttered pud- ding dish. For each cup of milk add two tablespoons of rice well washed and two tablespoons of sugar. Flavor with salt, and cocoa, or nutmeg, or cinnamon
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