My Mother's Rice Pudding

Name: My Mother's Rice Pudding
Ingredients: One pint of rice thoroughly washed; half a pint of good-sized clean raisins; a gill of butter; two gills of brown sugar; nutmeg thickly grated over the peaks

From Home dissertations, 1891

Prepare pudding bag by sewing strong canvas and dredging with flour.

Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 143. The excerpt below is the record exactly as published.

MY MOTHER'S RICE PUDDING. One pint of rice thoroughly washed, rubbing it well through several waters; mix with it half a pint of good-sized clean raisins; put it in a conical pudding-bag. Boil three-quar- ters of an hour. To be eaten hot with sauce, — a gill of butter well-creamed, and beaten until light, with two gills of brown sugar. Serve with nutmeg thickly grated over the peaks

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