Rice and Apple Pudding

Ingredients

• A cupful of rice
• 6 apples
• a little chopped lemon peel
• 2 cloves
• sugar

Method

1. 1

   Boil the rice for 10 minutes; drain it through a hair sieve until quite dry.

2. 2

   Put a cloth into a pudding basin and lay the rice round it like a crust.

3. 3

   Cut the apples into quarters, and lay them in the middle of the rice with a little chopped lemon peel, cloves and some sugar.

4. 4

   Cover the fruit with rice, tie up tight, and boil for an hour.

5. 5

   Serve with melted butter, sweetened and poured over it.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 91. The excerpt below is the record exactly as published.

Rice and Apple Pudding — A cupful of rice, 6 apples, a little chopped lemon peel, 2 cloves, sugar

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