Rice Pudding
From Jane Hamilton's recipes, 1909
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 31. The excerpt below is the record exactly as published.
Boil four ounces of rice; as soon as it is cool stir in four ounces of butter and a full half pint of cream, eight ounces of loaf sugar, and six eggs, well beaten; season with cinnamon and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.