Guernsey Pudding

Ingredients

• three ounces of rice
• a pint of new milk
• an inch of cinnamon
• the thin rind of a lemon
• three cloves
• six large apples
• four table-spoonfuls of sherry
• the whites of five eggs

Method

1. 1

   Boil the rice in milk with cinnamon, lemon rind, and cloves until it can be beaten to a pulp.

2. 2

   Sweeten, remove spices, and mix with apple marmalade made by boiling apples with sherry.

3. 3

   When cool, mix with the rice, sweeten to taste, and add the whisked egg whites.

4. 4

   Beat for ten minutes, pour into a buttered pie-dish, and bake for an hour and a quarter.

5. 5

   Make a pint of custard with the yolks of the eggs to serve cold with the pudding.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 664. The excerpt below is the record exactly as published.

Guernsey Pudding.— Boil three ounces of rice in a pint of new milk, with an inch of cinnamon, the thin rind of a lemon, and three cloves, tUl it can be beaten to a pulp. Sweeten it, take out the spices and lemon-rind, and mix with it some apple marmalade, made by boding six large apples, peeled and quartered, with f oiu- table- spoonfuls of sherry. ^Vhen cool, mix the apples with the rice, sweeten according to taste, and add the whites of five eggs

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