Rice Custard
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 109. The excerpt below is the record exactly as published.
Rice Custard. — Cream together one table-spoonful of butter and four of .sugar; stir into this three beaten eggs, one cupful of boiled rice, and a quart of warm (not hot) milk
Cook this with the app: pantry check, scaling, and the assistant.