Rice Pudding

Ingredients

• I cop rice
• i quart milk
• 4 eggs
• tablespoon butter
• i cup sugar
• salt
• also 1 eup of §01 raisins

Method

1. 1

   Boil rice in milk or water until tender, remove from fire, add eggs, sugar, salt, and milk beaten together.

2. 2

   Mix, pour in pudding dish, break butter on surface, bake in steady oven for 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 15. The excerpt below is the record exactly as published.

RICE PUDDING. I quart sweet milk, }i teacup rice, 4 eggs, i large cup of sugar, 2 lemons, salt. Put the rice in the milk, and place in a double boiler to cook, when rice is well done remove from stove and let partly cool. Then add 2 whole eggs and the yolks of 2 eggs, (saving the whites for frosting), the juice of 2 lemons, and the sugar, put in oven and bake about half an hour, then beat the whites of the 2 eggs stiff, add ^ *a cup of sugar, put on top and place in a hot oven until brown. Mrs. a. R. Gilson. CUP PUFFS. w yi cup of white sugar, ^ cup of milk, 2 eggs, 2 teaspoons of baking powder, a pinch of salt, flour enough to make a batter that will fall from the spoon. Butter 6 teacups and put a spoonful of batter in each ; then a little fresh fruit, then fill half full of batter. Steam an hour in a steamer. They come out of the cups perfect puff balls. Serve with liquid sauce. Mrs. a. R. Gilson. RASPBERRY PUDDING. Mix I pint of flour as you would for cream tartar biscuit, only a little shorter, roll out thin (i inch) then place i quart of berries on the crust and gather up the edges, covering the berries, place in a I I ; 45 MACMUS COOK BCOK. deep dishy steam i hour, then turn upside down in a dish, cut in four quarters, lift the crust and add plenty of sugar and butter ; let it stand ji few minutes and serve. No sauce j-equired. Mrs. Anna PZavy, Sioux City, Iowa. SUET PUDDING, No. i. I cup molasses, i cup milk, i cup chopped suet, i cup raisins, 3}i cups flour, I teaspoonfol soda, i teaspoonful cinnamon, a little nutmeg, salt, citron and currants if desired. Steam 3 hours. Mrs. W. W. Bradbury. SUET PUDDING, No. 2. I egg, y^ cup sugar, i coffee cup sweet milk, 2 teaspoonfuls cream tartar, i teaspoonful soda, i cup chopped suet, flour to thicken as for cake, fruit, spices and saU. Steam i yi hours. SAUCE FOR SAME. I lablespoonful cornstarch, wet with cold water, pour on hot water to cook it. Add i teaspoonful butter and i teacup sugar. Olive V. Kelly, Whitewater, Wis. SUET PUDDING, No. 3. I cup chopped raisins i or whole if preferred), 2 cups suet or pork, chopped or cut fine, and fried a little, i cup sweet ipilk, ^ cup molasses, i teaspoon soda, 4 cups flour. Steam 2 hours. Eat with sugar sauce, same as made for cottage pudding. Addie Gray, Wesley, Me. SPONGE CAKE PUDDING. ^ cup sugar, }4 cup flour, }( cup butter, 1 pint milk, yolks and whites of 5 eggs beaten separately. Mi|: sugar and flour together, wet with a little cold milk and then stir into boiling milk. Cook until it thickens and is smooth, then add butter, and when well PUDDING. 47 mixed stir into the well beaten yolks. Then, add whites of eggs beaten stiff. Bake in cups placed in pan of hot water in oven. . SAUCE FOR SAME. }( cup butter, }4 cup sugar, ^J^ -cup /ef^am ; cream the butter and sugar together and then the cream. Place over kettle for few minutes, then beat with egg beater. Vanilla. CORKIE F. McGOULDRlCK. RICE PUDDING. I cop rice, i quart milk, 4 eggs, tablespoon butter, i cup sugar, salt. Boil rice in pint of milk or water until tender, then remove from fire, add eggs, sugar, salt and milk beaten together, mix, pour in pudding dish, break butter in small pieces on surface ; bake in ^ steady oven 30 minutes ; flavor with lemon or vanilla ; also 1 eup of §01 raisins

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