Rice Pudding

Ingredients

• Four scant tablespoons of rice
• four heaping tablespoons of sugar
• one quart of milk
• little salt
• nutmeg
• one teaspoonful of butter

Method

1. 1

   Bake for one hour, stir after fifteen minutes, and let cool before warming up again.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 134. The excerpt below is the record exactly as published.

Rice Pudding. Three tablespoons of rice, three tablespoons sugar, one quart milk, little nutmeg. Cook very slowly on back of stove until the rice is soft, stirring occasionally. Brown in oven at last or add a meringue as desired. Mrs. A. N.Warner. Scotch Pudding. One cup raisins, two cups bread crumbs, one cup of cold water; pour over bread crumbs, one egg, one cup New Orleans molasses, two cups of flour, one teaspoonful soda; steam two and one-half hours; use with sauce to suit taste. E. A. Stearns. Fruit Pudding. One cup sweet milk, one cup molasses, four cups flour, one- half cup butter, one cup chopped raisins, one teaspoon soda, two teaspoons baking powder. Steam two or three hours. Mrs. J. E. Stuart. Queen of Puddings. One pint grated bread crumbs, one quart milk and water, one cup sugar, yolks of four eggs, grated yellow of lemon, butter size of an egg. Bake until done, but not watery. Whip the whites of the four eggs; beat in one cup of sugar in which the juice of the lemon has been strained. Spread over the pudding -a layer of jelly or better, fresh fruit, blackberries, raspberries or 258 New Century Cook Book. peaches. Then pour on the beaten whites and put in slow oven to brown. To be eaten hot with sweet sauce or cold with cream. Rice Pudding. Four scant tablespoons of rice, four heaping tablespoons of sugar, one quart of milk, little salt, nutmeg, one teaspoonful of butter

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