Plain Rice Pudding
From Original White House Cookbook, 1887
Serves 6
Use cold cooked rice if available.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 262. The excerpt below is the record exactly as published.
PLAIN RICE PUDDING. Pick over, wash and boil, a teacupful of rice ; when soft drain off the water; while warm, add to it a tablespoonful of cold butter. When cool, mix with it a cupful of sugar, a teaspoonful of grated nutmeg and one of ground cinnamon. Beat up four eggs very light, whites and yolks separately ; add them to the rice ; then stir in a quart of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.