Rice Custard
From Healthful cookery, 1904
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 72. The excerpt below is the record exactly as published.
Rice Custard. — 3 pints sweet milk, 1 egg, 1 tea- spoonful vanilla, l/2 cup sugar. Add boiled rice to make the right consistency
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