vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pudding
From The new Kentucky home cook book, 1884
Serves 2
Mrs. James Wilson.
Presented as published in 1884. 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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 123. The excerpt below is the record exactly as published.
RICE PUDDING. Take one quart of milk, one coffee-cupful of raisins cut in halves, two-thirds of a coffee-cupful of rice washed and picked. Put the rice into a stew-pan, cover it with water, and place it on the back of the stove until it becomes soft; then add the milk and raisins, one coffee-cupful of sugar, two eggs beaten separately, a piece of butter the size of an egg, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.