Frozen Rice Pudding

Ingredients

• 3 cups milk
• 2 tablespoons rice
• 6 tablespoons sugar
• 6 yolks of eggs
• ^ cup of cream
• Piece of stick cinnamon

Method

1. 1

   Wash the rice; put it in the milk with the sugar and an inch length of stick cinnamon, and let simmer slowly until the grains are tender, about half an hour.

2. 2

   Beat the yolks with a spoonful of milk, pour some of the boiling rice-milk to them, then set all over the fire again for about a minute to nearly boil.

3. 3

   Take out the cinnamon, cool, freeze, add the whipped cream, and finish freezing.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 74. The excerpt below is the record exactly as published.

3 cups milk. 6 lablespoons sugar — 5 oz, 2 tablespoons pearl tapioca. Butter size of a walnut. 2 eggs. J cup cream to whip in at last. Flavoring. The pearl Tapioca is the most suitable. If 'the large grained sort is used crush it on the table with the rolling-pin and then sift away the dust Steep the tapioca 2 hours in a cup of milk cold, but set in a warm place. Boil the rest of the milk with the sugar in it, then add the steeped tapioca, cook for 15 minutes. Stir in the butter, then the eggs, and take the custard immediately off the fire, cool, flavor with vanilli or lemon, and freeze like ice cream, and when nearly finished add the -^ cup of cream whipped to a froth, and beat welL Cost of material — milk 6, sugar 3, tapioca and flavoring 3, eggs 4, butter and cream 4; 20 cents — ice and salt 15 — 35c for 3 pints or 8 to 12 plates, or 3 to 4c per plate, 222— Frozen Rice Pudding. 3 cups milL 2 tablespoons rice. 6 tablespoons sugar. 6 yolks of eggs, ^ cup of cream. Piece of stick cinnamon

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