Rice Pudding

Ingredients

• To a cup of rice
• boiled in a custard-kettle in a pint of water
• add a pint of milk
• a little corn starch
• yolks of two eggs
• half a cup of sugar
• juice and grated rind of one lemon
• two table-spoons sugar
• A cup of raisins

Method

1. 1

   Boil rice until dry, add milk with corn starch, boil again.

2. 2

   Stir in beaten yolks and lemon.

3. 3

   Bake slowly, top with beaten whites and sugar, brown in oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 133. The excerpt below is the record exactly as published.

To a cup of rice boiled in a custard-kettle in a pint of water (sea- soned well with salt) until dry, add a pint of milk in which a little corn starch has been dissolved, and boil again; add the yolks of two egos beaten with half a cup of sugar, stir well together, and lastly add the juice and grated rind of one lemon. Place in a dish, and bake slowly in the oven; when done, spread over the top the whites beaten with two table-spoons sugar, and brown in oven. <A cup of raisins may be added just before baking. Or, after boiling the rice with the milk, eggs, and sugar, add a lump of butter and place a layer of the rice, about an inch thick, in a buttered dish sprinkled with bread-crumbs, then a layer of peaches (either fresh or canned), repeating until dish is full, leaving rice for the last layer; bake slowly for half an hour, and when done, cover with the beaten whites, as apove. Or, after preparing the rice as above, add pine-apple, chopped fine, or oranges, or dried cherries; mix thoroughly, and bake and finish as above.—WUrs. J. R. W., Rick Snow BALLs. Boil one pint rice until soft in two quarts water with a tea-spoon salt; put in small cups, and when perfectly cold place in a dish. Make a boiled custard of the yolks of three eggs, one pint sweet a very simple but nice dessert.—Miss Lowise Skinner. | Saco AND APPLE PupDING. Pe Pare six apples and punch out the cores, fill holes with cinnamon and sugar, using two tea-spoons cinnamon to a cup of sugar; take aS milk, and one tea- “spoon corn-starch ; flavor with lemon. \ When . - eold, pour over the rice- balls half an hour before serving. This is PUDDINGS AND SAUCES. 239 “one table-spoon sago to each apple, wash it thoroughly and let soak an hour in water enough to cover the apples, pour water and sago over the apples, and bake an hour and a half. ! 3 Suer Puppina. | One cup molasses, one of sweet milk, one of suet chopped fine, or half a cup melted butter, one of raisins, half cup currants, two and a half cups-flour, half tea-spoon soda; mix well, salt and spice to taste, and steam two hours.—Mrs. 8. W. Case, Minneapolis, Minn. APPLE Tapioca PuppING. To half tea-cup of tapioca, add one and one-half pints cold water, let it stand on the fire till cooked clear, stirring to prevent burning, remove, sweeten and flavor with wine and nutmeg; pour the tapi- oca into a deep dish in which have been placed six or eight pared and cored apples, bake until apples are done, and serve cold with cream.—Wrs. S. C. Lee. WHORTLEBERRY PUDDING. One quart berries, pint molasses, cup milk, tea-spoon soda, one pound and two ounces flour, one tea-spoon cloves, one of cinnamon, and one nutmeg; boil two and a half hours.—Mrs. Emma Fay. GRANDMA THOMSON’s WHITE PUDDING. . Weigh equal quantities of best beef suet and sifted flour, shave down suet and rub into fine particles with the hands, removing all tough and stringy parts, mix well with the flour, season very highly with pepper, salt to taste, stuff loosely in beef-skins (entrails cleansed like pork-skins for sausage), half a yard or less in length, secure the ends, prick every two or three inches with a darning- needle, place to boil in a kettle of cold water hung on the crane; boil three hours, place on table until cold, after which hang up in a cool place to dry; tie up in a clean cotton bag, and put away where it it will be both dry and cool. When wanted for use, cut off the quantity needed, boil in hot water until heated through, take out and place before the fire to dry off and ‘crisp.” The above was considered an “extra” dish at all the ‘‘ flax scutchings,” ‘‘ quilting _ frolics,” and ‘‘log rollings” of a hundred years ago. | The same by measure is as follows: One pint best beef suet to Se Po 240 | | SAUCES. two pints flour; mix thoroughly, season very highly with pepper and salt, sew up little sacks of cotton cloth half a yard long and three inches wide, fill nearly full, put to boil in kot water, boil from four to six hours; when done, take out, drain, let cool, hang in a dry, cool place, and when wanted for table, cut off as much as needed, put on hot water, boil until cooked through, take out, peel off cloth, put in a pie-pan, set in oven to dry and brown.—WMrs, _E. T. Carson, Mt. Pleasant Farm. lightly with the sauce. SAUCES. BuTtTeRLEss SAUCE. Place one half a gill of milk in a pan in boiling water; when scalding put in half a pint of powdered sugar mixed with the yolks of two eggs

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