Ground-rice Pudding
From Virginia Cookery-book, 1884
Serves 1
Serve warm.
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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 80. The excerpt below is the record exactly as published.
a large table-spoonful of ground rice in a pint of new milk, after first mixing it into a smooth paste with a little cold water or milk ; add, for flavoring, half a tea- spoonful of cinnamon and a little thinly-pared lemon-rind ; when cold add a quarter of a pound of sugar creamed up with the same quantity of butter, and two well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.