Rice Pudding
From Cooking and castle-building, 1880
This pudding is simple and wholesome, preferred by many over more complex rice dishes.
Presented as published in 1880. 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 Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 47. The excerpt below is the record exactly as published.
rice pudding," said Alice. "Ah, no ! Let me help 3^our mother. See, as the spoon cuts through the light brown skin, a rich, creamy substance appears ; not of a pure white, but with a faint tinge of salmon. Each grain of rice is perfect in form and of large size, as if expanded to its utmost capacity ; yet so soft that the slightest pressure is sufiicient to crush it. This pudding is made of milk, rice, and sugar. It contains no raisins, butter, or water. The pro- 114 COOKING AND CASTLE-BUILDING. portions are these : Eight measures of new milk, one measure of rice, one measure of sugar. If desired, it may be flavored with lemon, vanilla, or nutmeg, and a small pinch of salt
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Cook this with the app: pantry check, scaling, and the assistant.