Rice and Macaroon Pudding

Ingredients

• Wash a quarter of a pound of rice
• boil it in a pint and a half of milk
• the rind of half a lemon
• Beat three ounces of fresh butter
• Mix with this three ounces of powdered sugar
• the well-beaten yolks of four eggs
• About three ounces of macaroons
• Lay a buttered paper on the top of the pudding

Method

1. 1

   Boil rice in milk until tender.

2. 2

   Cool and mix with butter, sugar, yolks, and whisked egg whites.

3. 3

   Layer rice and macaroons in a buttered pudding-mould, steam for two hours, and serve with raspberry or red-currant sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1533. The excerpt below is the record exactly as published.

Bice and Macaroon Pudding.— Wash a quarter of a pound of rice, and boil it in a pint and a half of milk till it is tender, and has absorbed the liquor. Boil with it the rind of half a lemon or three or four bitter almonds, to flavour it. Turn it into a basin to cool. Beat three ounces of fresh butter to cream. Mix with this thi'ee ounces of powdered sugar, and the well-beaten yolks of four eggs. Stir in the rice, and add the whites of the eggs whisked to a firm froth. Butter a pudding-mould rather thickly. Put in this a layer of rice, then a layer of macaroons, and repeat until the mould is fuU. Lay a buttered paper on the top of the pudding, tie it in a cloth, and steam until done enough. Turn it out carefully, and send raspberry or red-currant sauce to table with the pudding. About three ounces of macaroons

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