Creamed Rice Pudding

Ingredients

• Take 1 cup rice
• Whip 1 pt. cream
• a pinch of salt

Method

1. 1

   Wash rice and boil in lots of water with a pinch of salt.

2. 2

   When soft, pour off water and stir in whipped cream.

3. 3

   Sweeten to taste.

4. 4

   Serve with cherry sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 67. The excerpt below is the record exactly as published.

Creamed Rice Pudding. '^'ake 1 cup i-ice. wash and ])ut on to boil in lots of water and a ])inch of salt : do not stir. \\'hen rice is soft, pour olf all the .water. Whip 1 cu[) of sweet cream and stir into the v\(v. sweeten to taste. Serve with cherry sauce. Sauce. Pour off the juice from a can of chej'ries and ]mt on to heat. When hot, stir in a teaspoon of cornstarch wet in a little c-old water. Mi;s. Si'OELEY, Xegaunee. Old Fashioned Rice Pudding Four tablespoons rice, 1 ([t. sweet milk, 'i tablespoons sugar, piece of butter size of a hickory nut, a little ground cinnamon. Bake in a Je^^■el range 2 hours in slow oven, the first hour keep pudding dish covered and stir pudding often. About lA hour before done stir in a good pinch of salt. When done this sliould Ik- of almost the consistency of very thick cream. Serve with hard sauce. j\rrjS. XlGllTIXGALK. Brown Pudding. I'wo cups brown sugar, 4 eggs, 4 cu})s of Dousnian's Best Patent flour, 1 cup l)oiling water, 1 cu]) Xew Orleans molassi s, biitter size of a Avalnut. ]\[elt buttei- before it is put in tlie ])U(bling. Add 1 lev(4 teaspoon of soda stirred into molasses SirPKRlOR COOK BOOK 95 -until it roams well, 1 tcasjJDon of (•iniianioii. 1 tca>|)n<iii cloxcs, I t('as|Minii allspitc. 1 ouj) raisins, tloured with sonu' t)!' the llom- that is nicasurcMh Steam '■) hours. Mi;s. T. A. Kklcii. Peach Pudding. Use eaiiued or rivsii peaches for tliis jiudiliiii:-. IJutter the outside of a teaeuj) and iiivort in the center of hakiuii' disii. Fill the space ai'ound it with peaches either i)ared and left whole or slice<|. Sjjrinkh' the I'ruit with sugar and cover \vith a crust made with "i cupruls of Dousnian's Jiest Patent flour, :l teaspoonruls of hakin^- powder and a pinch of salt

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