Lemon Rice Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 3
Serve hot or cold.
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 76. The excerpt below is the record exactly as published.
Lemon Rice Pudding Stir into 1 cup boiling rice the grated rind of 1 lemon. 6 tablesp sugar, the beaten yolks of 2 eggs, 1 pt milk and a little salt. Bake about 1 hour. Beat the whites of the eggs to a stiff froth, add 1 scant cup confectioner's sugar and the juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.