German Pudding, Rice

Ingredients

• a quarter of a pound of the best Carolina rice
• a pint of milk
• a quarter of a pound of fresh butter
• two ounces of sweet almonds
• three table-spoonfuls of sifted loaf sugar
• three ounces of stoned raisins
• half a tea-spoonful of powdered cinnamon
• the yolks of three eggs

Method

1. 1

   Stew rice in milk until tender, cool, then mix with butter, almonds, sugar, raisins, cinnamon, and egg yolks.

2. 2

   Add beaten egg whites before pouring into a mould and boiling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 593. The excerpt below is the record exactly as published.

a pint of milk. Let the milk stand for half an hour, then boil, and pour it over half a pound of stale crumbs of bread, finely grated. When cool, beat it with s. fork, take out the lemon-rind, and add three ounces of butter, three ounces of sugar, and four eggs, well beaten. Butter a plain round mould rather thickly, put in a layer of the soaked bread-crumbs, &c., then a layer of either good jam or marmalade, and repeat until the mould is full. Put soaked bread at the top. Cover with buttered paper, tie the mould in a 'cloth, and boil or steam the pudding. Serve with -German pudding sauce {see German Pudding Sauce). Time, to boil or steam an hour and a half. Probable cost, Is. 6d. Sufficient for five 'Or six persons. German Pudding, Brown Bread.— Dry half a pound of brown bread in the oven the day before it is wanted, and gxate it finely. Lot it soak for half an hour in a wine-glassful ■of sheny or boiling milk, and mix with it two ounces of fresh butter, three table-spoonfuls of sifted sugaa-, two ounces of sweet almonds, blanched and pounded, a tea-spoonful of finely- chopped lemon-rind, half a tea-spoonful of pow- dered cinnamon, two table-spoonfuls of picked r.-dsins, the same of currants, and the well- ■ beaten j'olks of six eggs. When these ingre- viJents are feoroughly blended, butter a mould, I add to the above-mentioned ingTcdients the whites of the eggs, beaten to a fiiin froth, pour the mixture into the mould, and boil or steam the jiudding. AVTien sufficiently cooked, turn it out, and serve with wine or Gemian pudding sauce {see Gemian Pudding Sauce). Time to boil, an houi- and a half. Probable cost, Is. 2d., exclusive of the wine and sauce. Snfficient for five or six persons. German Pudding, Rice (excellent).— Stew a quarter of a pound of the best Carohna rice in a pint of Doilk, till it is very tender and dry ; let it cool, then mix with it a quarter of a pound of fresh butter, two ounces of sweet almonds, blanched and pounded, three table- spoonfuls of sifted loaf sugar, three ounces of stoned raisins, half a tea-siDoonful of powdered cinnamon, and the yolks of three eggs

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