Rice Pudding

Ingredients

• one ounce of rice
• a tablespoonful of sugar
• half a pint of milk
• a very little grated nutmeg

Method

1. 1

   Wash rice, cover with cold water, bring to boil, drain.

2. 2

   Put rice in a greased pie-dish with sugar, nutmeg, and milk.

3. 3

   Cook slowly for two and a half hours.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 83. The excerpt below is the record exactly as published.

half a pint of milk, and in it three- quarters of an ounce of gelatine. Melt it carefully ; do not allow it to boil, or it will curdle ; strain it into a basin. When it is quite cool, add it to half a pint of cream sweet- ened and flavoured to taste. Have ready a mould that has 148 DOMESTIC COOKERY. been dipped into cold water ; pour into it sufficient to cover the bottom about an inch in thickness ; set it aside in a cool place to become firm. Cut four small penny spongecakes in slices, spreadapricot jam between the slices, squeeze over some orange juice ; stand them up on an end in the mould, leaving about half an inch all round the outer edge ; pour in the rest of the cream, &c. Put it in a cold place to stiffen. Turn it out on a glass dish. Serve with good custard sauce or not, according to taste. Pudding*, Indian. Butter a mould and ornament it with dried cherries. Put into a basin two penny spongecakes ; pour over them half a pint of boiling milk. Cover the basin and allow them to soak ten minutes ; then beat in one ounce of fine sugar, the yolks of three eggs, and the juice of half a lemon. Put the whites upon a clean dry plate ; add to them a tiny pinch of salt. Take a broad-pointed knife and whip them up to a stiff froth, stir them lightly into the pudding, pour into the mould, cover the top securely with buttered paper, and steam two hours. Note. — The best method of steaming is to place the mould in a pan of boiling water, allowing the water to come half way up the sides of the mould. Cover with a tightly fitting lid. Add more boiling water as it reduces. Pudding*, Marlborough. Take two penny spongecakes; cut them in half; spread some jam between ; place them in a buttered pie-dish. Cream well together two ounces of butter, two ounces of sugar, and the yolks of two eggs. Put the whites upon a clean dry plate with a tiny pinch of salt ; take a clean dry knife and beat them to a stiff froth. Mix them lightly with the other ingredients ; pour all over the spongecakes. Bake in a moderate oven ten minutes. DOMESTIC COOKERY. U9 Pudding-, Orange. Take four oranges and their weight in sugar. Cut them in quarters ; remove the pips j pound the oranges in a mortar with the sugar, then pass them through a sieve ; add to them the yolks of four eggs, and the whites of two well- beaten together ; also an ounce and a half of butter melted. Mix all well together. Line a dish with rough puff pastry ; pour in the mixture ; twist some bars across, and bake in a hot oven. Pudding, Rice. Wash one ounce of rice ; burst it in cold water, that is, put it into a pan, cover it with cold water ; bring it to the boil ; drain off the water ; put the rice into a greased pie- dish with a tablespoonful of sugar, a very little grated nut- m

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