vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pudding
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
Presented as published in 1882. 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 Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 74. The excerpt below is the record exactly as published.
RICE PUDDING BAKED. Milk I quart. Rice before boiled i cup. Butter sufficient — a table-spoonful or two. Salt to suit. Sugar to suit. Raisins to suit. Bake. This may be made from rice left over from a previous meal, and any spices may be used BAKERS DIVISION. 22/ if desired. This is for those who do not Hke eggs and but little butter in their puddings ; those who like the eggs and more butter will take the fol- lowing: RICE PUDDING. For a good sized family boil a sufficiency of rice until it is perfectly soft then add Butter one-half pound. Sugar one-half pound. Eggs 4- Nutmegs i, Wine to suit
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Cook this with the app: pantry check, scaling, and the assistant.