Rice Pudding

Ingredients

• 1 pint Milk
• 2 ozs. of Rice
• 1 oz. Sugar
• ½ oz. Butter

Method

1. 1

   Well wash the rice, and then put all these ingredients into a well buttered pie dish, and bake slowly for two hours.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 24. The excerpt below is the record exactly as published.

2 oz. Butter, the whites of three Eggs, Castor Sugar. Method. — Butter a pie dish thoroughly ; then put the jam in a basin. Whip up the whites of eggs very stiffly and mix them lightly into the jam. Then pour into the buttered pie dish and sprinkle castor sugar thickly on the top. Bake in a moderate oven about 15 minutes till it is well risen and set. HOT PUDDINGS. n flliannalafce putting. Ingredients.— X lb. of Bread Crumbs, X lb- Suet, 2 ozs. of Marmalade, 2 ozs. Moist Sugar, 2 Eggs, X 0z- of Butter. Method, — Well grease a basin or mould with the butter. Chop the suet finely and mix all the in- gredients well together, and put the mixture into the basin. Cover with a buttered paper and steam it four hours. Serve with marmalade sauce made as follows : — Put 2 ozs. of marmalade into a small stewpan with 2 ozs. of loaf sugar and 1 gill of water. Let it boil quickly for five minutes, and strain it round the pudding on the dish. IRuremberf} pubMngs. Ingredients. — X pint Golden Syrup, X lb. Flour, X lb. Suet, X teaspoonful Carbonate of Soda, 1 oz. Candied Peel, 1 gill Milk, 1 Egg. Method — Mix the milk and golden syrup together, chop the suet finely. Mix suet, flour and candied peel together, then add the mixed milk, soda and syrup. Grease some small moulds, and steam half an hour, or altogether in one large mould for 2 hours. Serve either with plain boiled custard or golden syrup. ©nielette am; pommes. Ingredients. — 1 lb. Apples, 1 oz. Butter, 2 Eggs, 3 ozs. Sugar. 72 HOT PUDDINGS. Method. — Peel and slice the apples and stew the apples with the sugar and one gill of water until tender, then stir in half the butter and the yolks of the eggs, one at a time. Butter a deep pie dish with the rest of the butter. Whip the whites to a stiff froth and add to the apples, and pour the mixture into the pie dish and bake in a moderate oven about twenty minutes. ©melette, Sweet. Ingredients. — 3 Eggs, 1 teaspoonful of Castor Sugar, 1 dessert spoonful of Orange Flower Water, 1 oz. Butter, 1 table- spoonful of any Preserve. Method. — Make a syrup of the sugar and orange flower water, then mix it well with the yolks of eggs ; whip the whites up very stiffly and add. Make the butter very hot in omelette pan, turn in the mixture, stir quickly once or twice, and cook it gently over the grill burner for two or three minutes. Then place the pan under the grill burner to brown it quickly. Turn it out on to a paper sprinkled with castor sugar, and place on it the tablespoonful of jam, previously warmed. Fold the omelette, and serve quickly on a hot plate. pancakes. Take the same batter as for Yorkshire Pudding, and let it stand for some time before it is wanted. When ready to use pour it into a jug. Put some lard into HOT PUDDINGS. 73 a small saucepan to get hot, and pour about a tea- spoonful of this hot lard into the frying pan for each pancake. Then pour a thin layer of the batter into the pan, and cook it gently until set and brown under- neath. Then take up the pan, give it a shake to see the pancake is free, and give it a sharp toss so as to turn the pancake over. Then cook for half a minute, and turn it out on to a paper covered with castor sugar. Squeeze some lemon juice over and fold up quickly. Half a pint of batter makes nine to twelve small pan- cakes. IRatafia jpufc&htgs. Ingredients. — i pint of Milk, 3 Eggs, 1 teaspoonful Vanilla Essence, 2 ozs. Castor Sugar, X lb- Ratafias. Method. — Beat up the eggs with the castor sugar, add the flavouring and the milk gradually. Pour this into a greased pie dish, and put the ratafias so as to cover the whole of the top. Bake in a steady oven. Note. — If the gas oven has been in use, the gas may always be turned out for custards ; the oven will be quite hot enough to cook them. IRtce putting. Ingredients.— 1 pint Milk, 2 ozs. of Rice, 1 oz. Sugar

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