vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ground Rice Pudding
From A year's cookery, 1880
Serves 6
If the oven is hot, the pudding will be watery. An additional egg will enrich it.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 238. The excerpt below is the record exactly as published.
Ground Rice Pudding Cheese. Marketing. For the Day.— Three to four pounds of the best end of a Loin of Mutton ( April 30th) ; Plums ; French Beans ; Potatoes ; a pennyworth of German Yeast. For To-morrow.— Lambs’ Sweetbreads ; Fillet of Beef (January 2nd). Breakfast. — Pickled Herrings (August 20th) ; Toasted Bacon (January 19tli) ; Porridge (January 25th). Luncheon. — Croquettes, made of the remains of the cold beef (Bissoles, January 6th) ; Rhubarb Mould (June 3rd). Dinner. — Mulligatawney Soup (stock made of beef bones, Feb¬ ruary 13th), (January 16th) ; Chops, with Piquante Sauce (April 30tli) ; French Beans (August 16th) ; Fried Potatoes (February 2nd). Ground Rice Pudding. — Flavour a quart of milk by heating it gently with some thinly-cut lemon-rind, a little bit of cinnamon, or a couple of laurel-leaves. When pleasantly flavoured, take out the flavouring ingredient and boil the milk. Mix four ounces of ground rice smoothly with a little cold milk, add this to the boiling milk, and stir till thick. Put the rice into a bowl, let it cool, then mix with it a little sugar, a piece of butter the size of a nut, and two well-beaten eggs. Turn into a buttered dish, and bake in a gentle oven. If the oven is hot, the pudding will be watery. A spoonful of brandy
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