Rice Pudding
From The new Annie Dennis cook book, 1905
Serves 2
If preferred, the whites may be used for a meringue.
Presented as published in 1905. 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 The new Annie Dennis cook book (1905) by Annie E. Dennis, page 150. The excerpt below is the record exactly as published.
Rice Pudding Beat three eggs separately ; add a teacupf ul of sugar to the yolks; then stir in a teacupf ul of boiled rice, then a pint of sweet milk. Flavor with vanilla and nutmeg to taste. Stir in the whites, drop in evenly a teacupf ul of stoned and floured raisins, and bake twenty or thirty minutes. If preferred, the whites may be used for a meringue. Queen of Puddings Boil together three teacupf uls of sweet milk ; pour this over a coffee-cupful of bread or oyster cracker crumbs ; beat together a teacupf ul of sugar
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