Rice Pudding
From The book of plain cooking, 1904
Do not put too much rice, or the pudding becomes stodgy.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 44. The excerpt below is the record exactly as published.
Rice Pudding Milk puddings may be made with eggs or without. It is a matter of taste. Rice needs 144 PLAIN COOKING much soaking, and is better simmered in milk before baking, with a small piece of lemon- peel. Place in the pie-dish, and add sugar and a morsel of any flavouring — vanilla is very nice — beat up the eggs, and add enough milk to fill the dish ; grate nutmeg
Cook this with the app: pantry check, scaling, and the assistant.