Rice and Apricot Pudding

Ingredients

• one pound of rice
• three pints of boiling milk
• a slice of fresh butter
• three table-spoonfuls of sugar
• a dozen and a half of preserved apricots
• bread-crumbs

Method

1. 1

   Wash and drain the rice, then simmer in milk with butter and sugar for an hour.

2. 2

   Stir in beaten eggs.

3. 3

   Prepare apricots by halving and simmering in syrup.

4. 4

   Layer rice and apricots in a buttered mold, bake until done, and serve with custard.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1531. The excerpt below is the record exactly as published.

Rice and Apricot Pudding.— Wash one pound of rice. Drain it, and put it into a saucepan with three pints of boiling milk, a slice of fresh butter, and three table-spoonfuls of sugar. Let it simmer gently for an hour. Pour it out, and when it is partially cooled stir into it three well-beaten eggs. Take a dozen and a half of preserved apricots. Halve them, simmer them in a little thin syrup for five minutes, and drain them. Butter a plain pud- ding mould, and sprinkle bread-crumbs

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