Meringue Rice Pudding

Ingredients

• I teacupful of rice
• I pint of water
• I pint of milk
• I tablespoonful butter
• I or 2 eggs
• I lemon

Method

1. 1

   Beat yolks and grated rind of lemon and mix with rice after it is boiled and dry, then add the milk and butter.

2. 2

   Butter pie-dish, pour in mixture, bake lightly.

3. 3

   Beat whites of eggs to a stiff froth and add a small cup of sugar, and juice of lemon.

4. 4

   When nearly ready put white of egg on top of jam that must be added first.

5. 5

   Then bake to a light brown.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 38. The excerpt below is the record exactly as published.

MERINGUE RICE PUDDING. I teacupful of rice. I pint of water. 1 pint of milk. I tablespoonful butter, and I or 2 eggs. I lemon. Beat yolks and grated rind of lemon and mix with rice after it is boiled and dry, then add the milk and butter Butter pie-dish, pour in mixture, bake lightly. Beat whites of eggs to a stiff froth and add a cup (small) of sugar, and juice of lemon. When nearly ready put white of egg on top of jam that must be added first. Then bake to a light brown. Miss M. Richardson, 7 Duncan Street, Edinburgh. NEWCASTLE PUDDING. 6 ozs. of rice flour. 6 ozs. of sugar. 4 eggs. A little carbonate of soda. 2 ozs. of butter. 10 drops of almond essence. Put the flour, sugar, eggs, and soda into a basin and beat till very light and white. Beat butter to a cream and add it, also the essence, and beat 5 minutes longer. Butter a mould, pour in the pudding, steam or boil for 2 hours. Mrs Goodall, Glasgow. NUTRINA CREAM CUSTARD. ^ oz. of butter. I egg. A little flavouring. J oz. of nutrina. I pint of milk

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