Rice Pudding

Ingredients

• half a pound of rice
• two eggs
• two oitnces of moist sugar
• one quart of milk
• two ounces of suet
• half a teaspoonful of nutmeg
• clarified dripping or butter

Method

1. 1

   Wash the rice in two or three waters, then boil it in cold water until it swells.

2. 2

   Break eggs into a basin, add sugar and milk, and stir.

3. 3

   Shred the suet finely.

4. 4

   Grease a quart dish, drain the rice, and layer it in the dish.

5. 5

   Pour the milk and egg mixture over the rice, sprinkle suet on top, and grate nutmeg over it.

6. 6

   Bake in an oven at 220°C for 40 minutes to an hour.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 122. The excerpt below is the record exactly as published.

Rice Pudding. 1. We wash half a pound of rice in two or three waters, and then put it into a saucepan of cold water, and put it on the fire till it boils and swells. 2. We break two eggs into a basin. 3. We add to them two oitnces of moist sugar and one quart of milk, and stir them together. 4. We put two ounces of suet on a board, cut away all the skin, and shred it as finely as possible. 5. We take a quart dish, and grease it inside with clarified dripping or butter. 6. We drain off the rice on a colander as dry as possible, and lay it in the greased dish. 7. We pour the mixture of milk and eggs over the rice, and sprinkle the shredded suet over the top. 8. We take a grater, and grate half a teaspoonful of nutmeg

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