Imperial Pudding

Ingredients

• 1/2 cup rice
• 1 quart cold water
• 1 pint milk
• 1/2 box gelatine
• 1 cup sugar
• 1/2 teaspoonful of salt
• 4 tablespoonfuls of wine
• 1 quart cream

Method

1. 1

   Wash rice, boil in cold water, pour off water, add milk, and cook in double boiler for 1 hour.

2. 2

   Add soaked gelatine, sugar, salt, and wine.

3. 3

   Stir in whipped cream and serve with strawberry sauce.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 29. The excerpt below is the record exactly as published.

i cup sugar. Put in a mold, and when beginning to stiffen add 2 oranges sliced, i bananna sliced, a few figs, cut, % pound candied cherries, and if liked, ^ pound chocolate creams. Serve with whipped cream sweetened and flavored with wine. A. W. K. NICE PLAIN PUDDING. Three eggs well beaten, 3 tablespoonfuls sugar, 2 A.N.Warner&Go.} Neckwear. DESSERTS. 33 of butter, i cup sweet milk, i of raisins, i teaspoonful Cameo baking powder, flour to make as thick as cake; steam 30 minutes. Serve with sauce. Mrs. V. M. Harper. IMPERIAL PUDDING. Wash % cup rice, put on to boil in i quart cold water. When it begins to boil, pour off all: the water and add i pint milk. Cook in a double boiler i hour. Then add ^ box gelatine soaked in ^^ cup of water; i cup sugar, )^ teaspoonful of salt, 4 tablespoonfuls of wine. Stir in rice till thick, then add i quart cream,

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