Rice Lemon Pudding

Ingredients

• Boil a teacup of rice
• yolks of 4 eggs
• a teacup of sugar
• One lemon

Method

1. 1

   Beat yolks with sugar, pour hot rice on them.

2. 2

   Beat egg whites, put on pudding, return to oven.

3. 3

   Flavor with lemon.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 29. The excerpt below is the record exactly as published.

RICE LEMON PUDDING.—Boil a teacup of rice until well done; beat the yolks of 4 eggs with a teacup of sugar, and pour the rice on them boiling hot. Brat the whites of the eggs with a teacup of sugar to a stiff froth, put them on the pudding and return to the oven. Flavor with the juice and grated rind of a lemon. Miss CHESTNUTT. PLAIN CAKE, OR STEAM PUDDING.—Fourteen ounces flour, 10 ounces brown sugar, 6 ounces butter, heaping cup stoned mens 2 eggs, 1 cup sweet milk (or sour), § tea- spoon soda, 4 nutmeg, Mix sugar and butter, beat and add eggs, then nil and “soda, flcur, raisins and nutmeg, Bake PUDDINGS AND SAUCES. 79 in a very moderate oven in a pan about 2 inches deep, 8 long, 4 wide—though any pan not too shallow will do. If steamed, steam two hours. Mrs. Mooptie. eS SPONGE PUDDING.—Mix 2 ounces sugar, 2 ounces ‘butter, 2 ounces flour, 1 pint sweet milk. Put over the fire to thicken. Then set aside to cool. 4 egos separated and beaten until very light—add Os first. Set pudding in a pan of boiling water and bake $ an hour. Sauce :—Half cup of butter ‘ei 1 of sugar, beaten to a cream, add 4 cup of sherry, stirring in by teaspoontfuls ; put in a jug or dish, which can be brought to the table. Set this in a vessel which is small enough at the top to hold the jug above the boiling water (the tea-kettle may be found convenient). Steam until it foams. Do not stir. GEORGIE McCOoNKEY. LEMON PUDDING.—One lemon

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