Rice and Raisin Pudding

Ingredients

• Five eggs
• 1 cup rice
• 1 cup sugar
• butter the size of an egg
• 2 handfuls of raisins
• a quart of milk

Method

1. 1

   Simmer the rice in a quart of milk until tender; remove from the stove to cool.

2. 2

   Whisk the yolks of the eggs and add to the rice, also the rest of the milk, sugar, and butter; then beat the whites of the eggs, stone the raisins, and add to the other ingredients.

3. 3

   Grate nutmeg on the top and bake for 1 hour.

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.

ice and Raisin Pudding — Five eggs, 1 cup rice, 1 cup sugar, butter the size of an egg, 2 handfuls of raisins. Simmer the rice in a quart of milk

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