Rice and Apple Pudding
From Cookery for every household, 1914
Serves 4
Any other fruit, or even some good jam, may be used instead of apples.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 631. The excerpt below is the record exactly as published.
Rice and Apple Pudding Take equal quantities of well-stewed or steamed rice and nicely cooked apples. Grease a small pie dish or fireproof dish, put the stewed apple at the foot of it, and the rice on the top. Sprinkle over some rough sugar or some cake crumbs, and place on some small pieces of butter
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