Egyptian Pudding

Ingredients

• Gelatin, 1/2 box
• Rice, 1/4 cup
• Figs, 2
• Dates, 4
• Preserved ginger, chopped, 3 pieces
• Orange juice
• Lemon juice
• Cream, 1 pint
• Pulverized sugar, 1/2 cup

Method

1. 1

   Cover the gelatin with a cup of cold water, let it soak for half an hour.

2. 2

   Boil the rice in plenty of salted water for 25 minutes.

3. 3

   Drain.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 72. The excerpt below is the record exactly as published.

Rice, 1/2 cup, Milk, 1 pint, Eggs, 3, Sugar, nutmeg, Salt, vanilla. Put the milk and rice on the fire and let it cook until the rice has become tender. Set it off and let it stand until nearly- cold ; then stir in the beaten yolks of the 3 eggs. Season to taste with sugar, salt, nutmeg, and vanilla, and then add the whites of the eggs which have been beaten to a froth. Bake for about 1 hour. COLD RICE PUDDING Rice, 1/4 pound, Butter, 1 teaspoon, Vanilla bean, 1 pod. Preserved peaches or apricots, Whipped cream. Salt and milk. Cook the rice, butter, and vanilla bean together, adding a pinch of salt, and set it to cool. When cold, put a layer of the rice on a dish, then a layer of the preserved peaches, or apricots, then a layer of the whipped cream, and so on; the top layer being a thick layer of the cream. • 211 DESSERTS AROUND-THE-WORLD COOK BOOK Put it on the ice, and serve cold. With a quarter of a pound of rice, this should be enough for 8 or 10 persons. * RUSSIAN RICE Boiled rice, i/i pound, Sugar, % pound, 'Jamaica rum, or arrack, 1 wine-glass. Canned pineapple, or maraschino cherries. Put the rice, which has been previously boiled, in a glass dish. Take a gill of water, with the sugar, and boil for 20 minutes. When it is somewhat cool, add the spirits to it, and pour it over the rice. Serve it very cold, with maraschino cherries or with slices of canned pineapple. Apricots can be used instead of pine- apple. TRAUTMANSDORF RICE PUDDING GERMAN Cold boiled rice, 2 cups, Granulated gelatin, 2 tablespoons, Hot milk, 1 cup, Sugar, 1 cup, Cream, 1% cups, Vanilla extract, % teaspoon, Salt. Soak the granulated gelatin in the cup of hot milk ; to this add the sugar and a pinch of salt. Let this cool, stirring occasionally. Whip the cream, flavor it with the vanilla, and beat into in the gelatin mixture. Then stir in the boiled rice. One-half cup of raw rice will make the required quantity of boiled rice. Instead of vanilla extract, rum may be used as a flavoring, in which case, use 2 tablespoons of rum. 212 AROUND-THE-WORLD COOK BOOK DESSERTS BREAD PUDDING Baker's bread, % loaf, Hot milk, 1 quart, Eggs, 3, Butter, 1 heaping tablespoon. Vanilla, or lemon, Salt and sugar. Pour the hot milk over the bread, let it stand till partly cold, and then mash fine. Next add the yolks of the eggs, beaten and sweetened and flavored to taste, then add tlie whites of the eggs, beaten to a stiff froth, and stir in lightly, adding a little salt and a piece of butter about the size of an egg. Bake in a medium oven. ST. DENIS INDIAN PUDDING Indian-corn meal, 14 pound, Sugar, 1/^ pound, Eggs, 5, Milk, 1 pint. Molasses, 2 tablespoons. Ginger, or nutmeg, 1 tablespoon, Salt. Cook the milk and Indian meal together, add the other ingredients, and bake for about 1 hour. GRAHAM PUDDING Molasses, 1 cup, Sweet milk, 1 cup, Graham flour (not sifted), 2 cups, 213 DESSERTS AROUND-THE- WORLD COOK BOOK Melted butter, 1 tablespoon, Mixed and chopped, raisin, currants and citron, 1 cup, Soda, 1 scant teaspoon. Stir all the ingredients together, into a batter, turn into a mold, and steam for 3 hours. GEEMAN BALLOONS Flour, 1 cup, Butter, 1 tablespoon, Eggs, 3, Lard, Lemons, li/^. Powdered sugar. Put a cup of water in a saucepan, and when it is boiling, add the butter. When the butter is melted, add the flour, and beat it with a fork or with a wire whip, until it is smooth, and leaves the sides of the pan. Remove from the fire, and add the eggs, one at a time, beating each one very vigorously before adding the next one. Let it stand until cold. When ready to cook, drop it, spoonful at a time, into moderately hot lard, and fry for about 15 minutes. Take out with a skimmer, and dry on brown paper. The batter will puff into hollow balls, if the fat is not too hot. For the sauce, strain the juice of the lemons, to which add the powdered sugar, and i/^ cup of boiling water. BATTER PUDDING Milk, 2 cups. Flour, 2 cups, 214 AROUND-THE-WORLD COOK BOOK DESSERTS Eggs, 4, Melted butter, 1 tablespoon, Baking-powder, 1 heaping teaspoon, Salt. Sift the baking-powder into the flour, add the salt and butter, then add the milk, gradually, stirring carefully. Next add the eggs, the yolks and whites of which have been beaten separately. This pudding will bake in 15 minutes. If it is to be boiled make it stiffer than for baking; and if fruit is to be used the batter must be very stiff. It should not stick to the knife when served. Serve with a rich sauce. The pudding is better if 6 eggs can be used instead of 4. EGYPTIAN PTJDDINa Gelatin, % box, Rice, y^ cup. Figs, 2, Dates, 4, Preserved ginger, chopped, 3 pieces, Orange juice, Lemon juice, Cream, 1 pint, Pulverized sugar, % cup

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