Rice Pudding

Ingredients

• 4 c. rice
• + tsp. salt
• 3c. milk
• Nutmeg

Method

1. 1

   Wash rice, and boil in water for 10 minutes; drain, and add remaining ingredients.

2. 2

   Pour into buttered pudding dish, place in a pan of hot water and bake one hour in a moderate oven.

3. 3

   Stir frequently until pudding is nearly cooked, then brown slightly.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 32. The excerpt below is the record exactly as published.

nutmeg. 3 tbsp. molasses. 3 ¢c. finely chopped suet. Mix and sift dry ingredients, add suet and fruit; mix well and add milk and molasses mixed. Turn into a greased mould, cover tightly, and steam . 3 hours. If cooked in individual moulds, steam 14 hours. & SUET PUDDING. c. finely chopped suet. 13 c. flour. 3 3 tsp. soda. 2 c. raisins seeded and cut in 4 tsp. salt. pieces. 4 4 tsp. mixed spice. % ce. thick sour milk. + c. molasses. Mix and steam as Fruit Pudding. ° CARROT PUDDING. 1 c. flour. + @. raisins seeded and cut in 2 tsp. soda. pieces. + tsp. salt. | 3 ¢c. currants. 2 ¢c. sugar. lef * c. grated potatoes. 3 c. finely chopped suet. 2 &. grated carrots. Mix and sift dry ingredients, add° suét and fruit; mix well. Add vegetables and stir until well blended. Steam as Fruit Pudding. 49 FIG PUDDING. 2 ec. bread crumbs. 1 ec. brown sugar. 14 tsp. baking powder. 2 c. finely chopped suet. 2 tsp. salt. 4 lb. figs cut fine, not chopped. 3 tsp. cinnamon. sc. milk. 4 tsp. nutmeg. 2 eggs. Mix in the order given. Steam as Fruit Pudding. : GRAHAM PUDDING. is ce. Graham flour. + ¢@ milk. % tsp. soda. z C. molasses. % tsp. salt. 1 egg. 1 c. raisins. + e. butter (melted). Mix and sift dry ingredients, and add remaining ingredients in the order given. Steam as Fruit Pudding. DATE PUDDING. 1} ce. flour. _ tsp. nutmeg. 4 tsp. soda. + lb. dates stoned and cut in pieces. + tsp. salt. + c. miik. 4 tsp. cinnamon. 4 @. molasses. % tsp. cloves. 3 tbsp. butter (melted). Mix and steam as Graham Pudding. PLUM PUDDING. 1c. hot milk. 1 tbsp. cinnamon. 4 lb. stale bread crumbs. + tsp. allspice. 3 lb. brown sugar. 4 lb. suet (chopped). + tsp. salt. 1 lb. raisins. 8 eggs. 1 lb. currants. 4+ lb. flour. 4 lb. orange peel. a tsp. nutmeg. lb. citron peel. Soak bread crumbs in milk; when cool add sugar, salt and beaten eggs. Sift flour with spices, add suet and fruit; mix well and combine with first mixture. Turn into a greased mould, cover tightly and steam 6 hours. The day it is to be served re-steam in mould 2 hours or longer. Serve with Foamy Sauce or Lemon Sauce No. 2. COTTAGE PUDDING. ra % cup butter. am 4c. milk. I*c.sugar: me 12 c. flour. 1 egg. 5 tsp. baking powder. + tsp. salt. Mix as Plain Cake; turn into buttered pan, and bake in moderate oven 35 minutes. For individual puddings bake in muffin pans 25 minutes. To vary this pudding, place sliced apples, stewed prunes or cooked figs in the bottom of the dish, and pour batter over. APPLE CAKE. 13 c. flour. 1 egg. 3 tsp. baking powder. 2c, milk, 1 tsp. salt. 2 apples. 3 tbsp. butter. 2 tbsp. fruit sugar. + tsp. cinnamon. Mix and sift dry ingredients, cut in the butter, and add the egg and milk mixed. Spread in a buttered pan. Wipe, quarter, core and pare 50 apples; cut into eighths; lay on top of dough, pressing sharp edge in. Sprinkle mixed cinnamon and sugar over apple. Bake in a moderate oven. STEAMED APPLE PUDDING. 4 to 6 sour apples. 2 tsp. baking powder. Sugar. + tsp. salt. ives our: 2 tbsp. butter. 4 ec. milk. Wipe, quarter, core, pare and slice apples. Place in buttered baking dish; sprinkle with sugar, and steam until nearly tender. Mix remaining ingredients as Tea Biscuit; pour over apples, cover and steam 15 to 20 minutes longer. Turn on a hot plate—apples will be on top. Serve with sugar and cream or a sauce. FRUIT ROLY POLY. Make Tea Biscuit recipe, using twice as much fat. Roll + inch thick, spread-with 1 c. grape jam or other fruit. Roll, place on a plate dredged with flour, cover with a cloth and steam 45 minutes. Serve with sugar and cream or a sauce. SCALLOPED APPLES. 3 c. apples (chopped). 2 tbsp. lemon juice. 4 c. sugar. Grated lemon rind. 3 tsp. cinnamon. 2 ¢c. buttered crumbs. 3 tsp. nutmeg. 4 ¢c. water. Place the apples in two layers, using + the amount of crumbs on the bottom of a buttered baking dish, 4 more in the middle and remaining 4 on top of the dish. Mixed seasonings should be sprinkled over the apples. Add liquid before top layer of crumbs. APPLE TAPIOCA. # @. pearl tapioca. 6 or 7 sour apples. 4c. boiling water. Whole cloves. xs tsp. salt. 3 c. sugar. Soak the tapioca over night or several hours in enough cold water to cover; drain, add boiling water and salt; cook in a double boiler until transparent. Wipe, core and pare apples, stick 2 or more cloves in each, place in buttered pudding dish and fill centres with sugar. Pour tapioca over apples, and b in a moderate oven until apples are soft. Serve with sugar and cream. Sago may be used instead of tapioca. RICK PUDDIL 4 c. rice. = ci S + tsp. salt. Nutmeg: 3c. milk

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