Rice Milk

Ingredients

• 1 oz. rice
• 1 tablespoonful of sugar
• 1 pt. skim milk

Method

1. 1

   Wash rice.

2. 2

   Place in a lined pan with milk.

3. 3

   Simmer gently till rice is quite soft.

4. 4

   Add sugar, and serve in a crystal dish.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 16. The excerpt below is the record exactly as published.

Rice Milk i oz. rice, i tablespoonful of i pt. skim milk, sugar. Method. — Wash rice. Place in a lined pan with milk. Simmer gently till rice is quite soft. Add sugar, and serve in a crystal dish. LESSON XXVII Steamed Puddings Scrap Bread Pudding | lb. scraps of bread, 3 oz. currants, 3 oz. suet, i teaspoonful of ground ginger, i teaspoonful of mixed spice, shake of pepper, 3 oz. sugar, i oz. peel, milk, if necessary, | teaspoonful of bicar- bonate of soda. Method. — Soak the bread in cold water, then squeeze as dry as possible. Beat with a fork till bread is light and crumbly. Chop suet finely. Mix all dry ingredients. Add milk if necessary. Turn into a greased basin. Cover with a greased paper. Steam for two hours. Serve with a sweet sauce. FIRST COURSE 49 Treacle Pudding l lb. flour, | teaspoonful of carbo- l lb. breadcrumbs, nate of soda, i teaspoonful of ginger, \ lb. suet, l lb. treacle, milk to mix. pinch of salt, Method. — Chop suet. Mix the dry ingredients (except the soda). If treacle is stiff it should be warmed slightly. Add milk and use to mix. Beat well. Dissolve soda in a little milk and mix well in. Pour into a well-greased mould, and steam or boil from two to three hours. Serve with syrup sauce. N.B. — Two eggs may be added to above recipe. Mix with treacle to add. Marmalade Pudding 1 lb. flour, | lb. breadcrumbs, 2 eggs, salt, l lb. suet, l lb. marmalade, \ teacupful of baking powder or carbonate of soda. Method. — Chop suet finely. Mix dry ingre- dients. Mix marmalade with well-beaten eggs. Stir into mixture and beat well. Place in a greased basin. Steam for two and a half hours. N.B. — Pudding may be boiled. This takes rather less time to cook. Sauce 3 tablespoonsful of mar- i gill water, malade, lemon juice. Boil till reduced to a syrup. E 5o COOKERY RECIPES LESSON XXVIII Bread-and-Butter Pudding 2 or 3 slices thinly cut bread-and-butter, i tablespoonful of sugar

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