Rice Pudding
From Temperance cook book, 1887
Serves 6
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 84. The excerpt below is the record exactly as published.
ICE PUDDING. One teacupful each of boiled rice, raisins, and sugar, one quart of sweet milk, four eggs, one-half teaspoon of salt, and one of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.