Lemon Rice Pudding

Ingredients

• Three ounces of rice
• Two ounces of butter
• One pint of milk
• One lemon
• Three ounces of sugar
• Two eggs

Method

1. 1

   Boil the rice in the milk till quite soft; add half the sugar, the butter, grated lemon peel, half the juice, and the yolks of the eggs; put in a pie-dish, and bake for about half an hour.

2. 2

   Beat up the rest of the sugar with the whites of the eggs and the other half of the lemon juice till thick; spread it over the pudding, sprinkle a little sugar over it, and set in a cool oven for about twenty minutes till crisp and slightly browned.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 29. The excerpt below is the record exactly as published.

LEMON RICE PUDDING Ingredienis Three ounces of rice. Two ounces of butter. One pint of millt. One lemon. Tliree ounces of sugar. Two eggs. Boil the rice in the milk till quite soft; add half the sugar, the butter, grated lemon peel, half the juice, and the yolks of the eggs ; put in a pie-dish, and bake for about half an hour. Beat up the rest of the sugar, with the whites of the eggs and the other half of the lemon juice, till it is quite thick ; spread it over the pudding, sprinkle a little sugar over it, and set it in a cool oven for about twenty minutes till it is crisp and slightly browned. LISSINQTON PUDDINQ5 Ingredients Two ounces of butter. Two spoonfuls of sherry. A gill of water. Two ounces of flour. Sugar. Two eggs. One lemon. Wine sauce. Put the water into a saucepan, with the butter, thin peel of the lemon, the juice of a small half, the sherry, and sugar to taste ; when boiling, stir in the flour very smoothly, let it stand till cool, then add the eggs well beaten. Butter some timbale tins, nearly fill with the mixture, and bake for twenty minutes. Serve with wine sauce. PUDDINGS AND COLD SWEETS 83 MADAME SOUFFLE Ingredients Five eggs. Three lemons. Half a pound of loaf sugar. Half a gill of wafer. Three-quarters of an ounce of One pint of cream, gelatine. Put the yolks of the eggs into a saucepan, with the loaf sugar which has been rubbed on the rinds of the lemons, add the juice, and stir it over the fire till it thickens like a custard; then add the gelatine, previously dissolved in the half-gill of water. Whip the whites of the eggs and the cream separately while the custard is cooling; then mix all lightly together, and when it begins to thicken, pour it into a souffld dish, with a band of paper round the outside; when firm, take off the paper and serve. MAIDS OF HONOUR Ingredients Half a pound of dry curd. One ounce of sweet almonds. Six ounces of butter. One bitter almond. The yolks of four eggs. The grated rind of three lemons. A wineglass of brandy. The juice of one lemon. Six ounces of castor sugar. Grated nutmeg. One cold baked potato (very Puff paste, floury). Put the curd and butter into a basin and mix them well together; put the yolks of eggs into another basin, with the brandy; add the sugar, the potato well beaten, the sweet and bitter almonds pounded, the grated rind of the lemons, the juice of one, and a little grated nut- meg; mix these well together, and add them to the curds and butter; stir all well together; line some tartlet tins, previously buttered, with puff paste ; place a good tea- 84 OCKLYE COOKERY BOOK spoonful of the mixture in each tin, and bake in a hot oven for fifteen to twenty minutes. TO MAKE HALF A POUND OF CURD Place about a quart of new milk on the fire, and pour into it three or four tablespoonfuls of butter milk; as soon as the milk turns, strain the curd on to a hair sieve, and let it drain well before using. MARMALADE PUDDING Ingredients Six ounces of fine breadcrumbs. Four eggs. Three ounces of castor sugar. Marmalade. A quarter of a pound of butter. Cream the butter and sugar together with a wooden spoon, until quite white ; beat up the eggs, and add them and the breadcrumbs gradually ; well butter a mould, and line it with marmalade; put in the mixture, and steam it gently for a good two hours. Turn it out, and pour round it two tablespoonfuls of marmalade made hot, with a little water and a lump of sugar. This pudding is very good baked for one hour, instead of being steamed. It should be turned out in the same way. MINCE MEAT Ingredients One pound and a half of currants. One pound and a half of apples. Half a pound of raisins. A quarter of an ounce of grated One pound of moist sugar. nutmeg. One pound of suet. The juice and grated peel of two Three=quarters of a pound of lemons. candied peel. A gill of brandy. A quarter of an ounce of ground A gill of port wine. mace. PUDDINGS AND COLD SWEETS 85 Chop the currants, raisins, suet, apples, and candied peel separately, all very fine, mix all the ingredients well together, and keep it in a covered jar. MOCHA PUDDING Ingredients Four eggs. One teaspoonful of baking Four ounces o{ castor sugar. powder. Four ounces of flour. Beat the yolks of the eggs with the sugar for ten minutes ; whip the whites to a stiff froth, and add them and the flour gradually, a little of each at a time, then add the baking powder. Butter a mould, pour in the mixture, and bake in a moderate oven for thirty-five to forty minutes. Turn it out and leave it to get cold. COFFEE BUTTER Ingredients Almonds. One large tablespoonful of very S-ix ounces of fresh butter. strong coffee. Twelve ounces of icing sugar. Blanch the almonds, cut them in strips, and put them on a tin in the oven till they are a light brown. Cream the butter and sugar together with a wooden spQon, gradually working in the coffee at the same time. Cut the cake in slices nearly an inch thick, spread them with the coffee butter, and lay them one on top of the other in the original shape ; cover the cake all over with the butter, and stick it thickly with the almonds. 86 OCKLYE COOKERY BOOK MOCK CABINET PUDDINQ Ingredients Half a pint of breadcrumbs. A gill of cream. One pint of milk

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