Gabrielle’s Pudding, or Sweet Casserole of Rice
From Modern cookery, in all its branches, 1884
Serves 6
Use a mould that opens at the ends for easy removal.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 387. The excerpt below is the record exactly as published.
GABRIELLE’s PUDDING, OR SWEET CASSEROLE OF RICE- Wash half a pound of the best Carolina rice, drain it on a hair- sieve, put it into a very clean stewpan or saucepan, and pour on it a quart of cold new milk. Stir them well together, and place them near the fire that the rice may swell very gradually ; then let it simmer as gently as possible for about half an hour, or until it begins to be quite tender ; mix with it then, two ounces of fresh butter and two and a half of pounded sugar, and let it continue to simmer softly until it is dry and sufficiently tender,* to be easily crushed to a smooth paste with a strong wooden spoon. W ork it to this point, and then let it cool. Before it is taken from the fire, scrape into it the outside of some sugar which has been rubbed upon the rind of a fresh lemon
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