Rice Caudle
From Virginia Cookery-book, 1884
Serves 2
This is nourishing food for teething children.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 143. The excerpt below is the record exactly as published.
Rice Caudle. Rub a table-spoonful of ground rice into a pint of water by degrees ; boil it till smooth and thick ; sweeten with a table-spoonful of white sugar, and flavor with a slight sprinkling of nutmeg. If too thick dilute it. This is nourishing food for teething children, and a gill of pure milk
Cook this with the app: pantry check, scaling, and the assistant.