Rice Lemon Pudding

Ingredients

• Put on to boil one quart of milk
• four tablespoonfuls of rice flour
• one quarter of a pound of butter
• the juice of two lemons
• the yolks and beaten whites of four eggs
• one wine-glassful of wine

Method

1. 1

   Boil milk, stir in moistened rice flour, let it boil, then remove from heat.

2. 2

   Add butter, lemon peel, juice, egg yolks, and sweeten to taste.

3. 3

   Add wine last for improvement.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 262. The excerpt below is the record exactly as published.

RICE LEMON PUDDING. Put on to boil one quart of milk, and when it simmers stir in four tablespoonfuls of rice flour that has been moistened in a little milk ; let it come to a boil and remove from the fire ; add one quarter of a pound of butter, and, when cool, the grated peel with the juice of two lemons, and the yolks and beaten whites of four eggs ; sweeten to taste ; one wine-glassful of wine

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