Rice and Orange-marmalade Pudding

Ingredients

• lb. rice
• | pt. water
• 1 quart milk
• 4 oz. sugar
• 1 oz. butter
• 3 eggs
• 2 table-sps. marmalade
• A pinch of salt

Method

1. 1

   Wash the rice in several waters until quite clean, then put it into a lined saucepan with half a pint fresh cold water.

2. 2

   Bring to the boil, and pour the water off.

3. 3

   Add the milk and butter, and simmer slowly until the rice is quite soft and thick.

4. 4

   Stir well from time to time.

5. 5

   When ready, add the yolks of eggs and half the sugar.

6. 6

   Pour the mixture into a greased pie dish, and bake in a moderate oven.

7. 7

   Spread the top of the pudding thickly with marmalade.

8. 8

   Beat the whites of eggs with a pinch of salt to a stiff froth, sieve the remainder of the sugar over them, and pile this meringue over the marmalade.

9. 9

   Return to a moderate oven until the meringue is nicely browned and set, and sprinkle with sugar before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 668. The excerpt below is the record exactly as published.

Rice and Orange-marmalade Pudding \ lb. rice. | pt. water. 1 quart milk. 4 oz. sugar. 1 oz. butter. 3 eggs. 2 table-sps. marmalade. A pinch of salt

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