Rice Pudding

Ingredients

• enough rice to thickly cover the bottom of a deep pie dish
• pour over it two pints of milk

Method

1. 1

   Wash the rice thoroughly in three waters with a spoon, and take out the grit and imperfections; pour over it two pints of milk, and bake in a moderate oven for 3 hours.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 195. The excerpt below is the record exactly as published.

rice pudding. Late Di?iner. Sago soup. Veal cutlets. Mashed potatoes. Greens. Tartlets and remainder of marmalade pudding warmed. Wednesday. Luncheon a?id Serz'ants' DinJier. Minced beef. Rolypoly pudding. Cheese. 5o8 HOMELY FARE. Late Dinner. Filleted plaice. Beef steak. Greens. Potatoes. Irish puddings. Thursday. Luncheon and Servants' Dinner, Roast shoulder of mutton. Greens. Potatoes. Cheese. Late Di7iner. Clear soup with macaroni. Beef olives. Fried greens. Potatoes. Ground rice pudding. Friday. Lunchev7i and Servajits^ Ditiner. Cold mutton. Potatoes. Suet pudding with raisins. Late Di7t?ier. Lentil soup. Mutton curry. Orange fritters. Saturday. Luncheon and Se? vants' Dinner, Toad-in-a-hole with sausages. Potatoes. Cheese. Late Dinner. Boiled cod. Mutton cutlets. Potatoes. Haricot beans. Stewed fruit. Sunday. Early Dinner. Roast beef (topside, as before). Greens. Potatoes. Rolypoly or suet pudding with fruit. Supper. Cold beef. Brawn. Cheese. Ground rice shape. HOMEL V FARE. 509 Monday. Luncheo7i and Servants' Dm7ier. Cold beef. Potatoes. Suet pudding with fruit. Late Dm7ier. Grilled mackerel. Veal cutlets. Open jam tart. Tuesday. Luncheon and Servants' Dinner. Cold beef. Greens. Tapioca pudding. Cheese. Late Dinner. Pea soup. Slices of beef warmed in gravy with curry powder. Remainder of veal cutlets from Monday. Potatoes. Greens. Stewed prunes or other fruit. Corn-flour shape. Wednesday. Liincheofi and Servants' Dintter. Hash of beef. Potatoes. Greens. Rice pudding with suet instead of eggs. ^ Late Dinner. Clear soup with macaroni. Mutton cutlets. Potatoes. Greens. College pudding. Thursday. Ltincheon and Servajity Di7tner. Remainder of mutton cutlets. Hash of odds and ends of meat left. Cheese. Late Di7i7ier. Sago soup. Filleted plaice. Shoulder of mutton. Greens. Boiled rice. Remainder of college pudding warmed in slices. 5IO HOMELY FARE. Friday. Ltmcheon and Servajits' Dinner Cold mutton. Potatoes. Cheese. Late Din7ier. Boiled mackerel. Hashed mutton. Potatoes. Greens. Pan- cakes. Saturday. Luncheon and Servants^ Dinner Toad-in-a-hole with sausages. Rice pudding. Late Di?tner. Lentil soup. Veal cutlets. Tartlets. Dietary for One Week. TIME OF YEAR, MAY. FAMILY OF HUSBAND AND WIFE, FOUR CHILDREN, AND FOUR SERVANTS. Monday. Breakfast. Porridge. Fried bacon. Eggs. Toast. Limcheon and Children's Dinner. Leg of mutton. Potatoes. Cabbage. Rhubarb fool. Seed cake. DiftneK Potato soup. Rump steak. Riband potatoes. Dressed French beans. Stilton cheese. Dessert. HOMELY FARE. 511 Servajifs' Breakfast. Bacon. Dinner. Leg of mutton (from dining-room). Potatoes. Yorkshire pud- ding. Slipper. Cold mutton. Potatoes. Cheese. Tuesday. Breakfast. Porridge. A fried sole, served with lemon. Marmalade, Toast. Luncheon a7id Childreiis Ditiner. Cold leg of mutton. Powdered potatoes. Pickles. Rice pud- ding. Seed cake. Dinner. Sole (maitre d'hotel). Fried mutton cutlets. New potatoes. Spinach. Gooseberr)^ tart. Cheese. Dessert. Servants^ Breakfast. Bacon. Dinner. Cold leg of mutton. Potatoes. Suet pudding and treacle. Supper. Mutton pie (made from the trimmings of the cutlets). Cheese. Wednesday. Breakfast. Porridge. Rolled tongue. Marmalade. Toast. 512 HOMELY FARE. Limcheon and Children's Di?iner. Stewed brisket of beef. Haricot beans. Potatoes. Bread- and-butter pudding. Biscuits. Dinner. Gravy soup. Cold brisket of beef Potatoes. Spanish onion salad. Souffle. Cream cheese and watercress. Dessert. Servants' Breakfast Bacon. Dinjier. Beef-steak pudding. Sago milk. Supper. Cold brisket of beef Cheese. Thursday. Breakfast Rolled tongue. Poached eggs. ]\Iarmalade. Toast. Luncheon and Children's Dijtner. Shoulder of mutton and onion sauce. Potatoes. Cold goose- berry tart. Biscuits. Din7ier. Gravy soup. Curry and rice. Mashed potatoes. Cheese fondu. Cream cheese. Dessert. Servants' Breakfast Bacon. Dinner. Cold brisket of beef Potatoes. Pickles. Rice pudding. Supper. Cold mutton. Potatoes. Cheese. HOMELY FARE. 513 Friday. Breakfast. . Rolled tongue. Kidneys. Black currant jam. Toast. LuncJieoji and Children's Dinner. Hashed mutton with stewed cucumber. Potatoes. Ground rice pudding. Plum cake. Dinner. Stewed eels with wine sauce. Fore C[uarter of lamb. Mint sauce. New potatoes. Tartlets. Cheese. Dessert. ^6'; vants' Breakfast, Bacon. Dinner. Liver and bacon. Potatoes. Rhubarb tart. Supper. Cold mutton and potatoes. Cheese. Saturday. Breakfast. Porridge. Grated tongue. Sardines. Jam. Toast. Luncheon and Children's Dinner. Sirloin. Browned potatoes. Gooseberry fool. Plum cake. Dinner. Vegetable soup. Cold lamb and salad. Potatoes. Dressed tomatoes. Stilton cheese. Dessert. Servants' Breakfast. Bacon. L L 514 HOMELY FARE. Di7i7ter. Sirloin (from dining-room). Potatoes. Yorkshire pudding. Supper. Remains of cold lamb and salad. Cheese. Sunday. Breakfast. Croquettes. Eggs. Jam. Toast. Liinclieoii. Cold sirloin of beef. Lettuces. IMashed potatoes. Curds and whey. Caviare and toast. Difuier. Vegetable soup. Cold pigeon pie. Potatoes. Crumbled eggs and bloaters on toast. Brandy creams. Stilton cheese. Dessert. Se7'vants^ Breakfast. Bacon. Dinner. Bubble-and-squeak. Potatoes. Bread-and-butter pudding. Suppe?: Remains of the rolled tongue. Four boiled eggs. Cheese. HOMELY FARE. 515 Dietary for Three Weeks. FAMILY OF FOUR AND ONE MATD-SERVANT. Sunday. Breakfast. 2 rounds of buttered anchovy toast- i lb. of cold steamed bacon. Tea. Bread — whole wheat-meal is the most nutritious. Dinner. 7i lbs. of roast beef. Yorkshire pudding. Potatoes. Brussels sprouts (from the garden). Rice pudding. These rice puddings are made without eggs ; they are not only more economical but much nicer. Use the second rice, which has a better flavour than the dearest. Mode. — Put enough rice to thickly cover the bottom of a deep pie dish, wash it thoroughly in three waters with a spoon, and take out the grit and imperfections ; pour over it two pints of milk

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