vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

RICE PUDDING (as cooked in Nancy)

Name: RICE PUDDING (as cooked in Nancy)
Yield: 6 servings
Ingredients: Cook }4 pound rice; 2 ounces sugar; and 2 ounces butter; Add I egg well beaten; then line a buttered mould; with layers of cooked apricots; between the layers of rice; put rice on top

From With a saucepan over the sea, 1902

Serves 6

Serve hot with a sauce made of the juice of the fruit, sugar, and vanilla.

Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 58. The excerpt below is the record exactly as published.

RICE PUDDING (as cooked in Nancy). Cook }4 pound rice, 2 ounces sugar, and 2 ounces butter for ^ hour, stirring now and then. Add I egg well beaten, then line a buttered mould i with this and with layers of cooked apricots be- tween the layers of rice, — preserves will do, — put rice on top

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