Ground Rice Pudding
From The handy dictionary of cookery, 1890
Excellent for school-children or large families.
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 52. The excerpt below is the record exactly as published.
Ground Rice Pudding*. Put into a pan six pints of milk and two of water, a stick of cinnamon about three or four inches long; place it over a slow fire to boil. Put a pint of ground rice into a basin, make it into a paste with milk, add sugar to taste
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