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Normandy Pudding

Name: Normandy Pudding
Yield: 3 servings
Ingredients: eight ounces of rice; a pint and a half, or rather more, of water; two ounces of fresh butter; three of sugar; from three to four ounces of sugar for fruit

From Modern cookery, in all its branches, 1884

Serves 3

Morelia cherries can be used for variation.

Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 390. The excerpt below is the record exactly as published.

NORMANDY PUDDING. (GOOD.) Boil, until very soft and dry, eight ounces of rice in a pint and a half, or rather more, of water,* stir to it two ounces of fresh butter and three of sugar

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