Maple Rice Pudding
From The bride's cook book, 1915
Serves 6
This pudding has an excellent flavor and creamy consistency.
Presented as published in 1915. 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 The bride's cook book (1915) by Edgar William Briggs, page 35. The excerpt below is the record exactly as published.
MAPLE RICE PUDDING % Cup Rice 1 Cup Water 3 Cups Hot Milk Yz Teaspoon Salt 5 Tablespoons Maple Syrup 1 Tablespoon Butter Yz Teaspoon Vanilla 1 Cup Cold Milk
Cook this with the app: pantry check, scaling, and the assistant.