Rice Pudding, Baked, Plain
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake is three hours. Cost is about 8d. Sufficient for five or six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1559. The excerpt below is the record exactly as published.
Rice Pudding, Baked, Plain.— Put a small tea-cupful of rice into a disli, sprinkle a little sugar upon it, and add a little grated lemon-rind, or any other flavouring. Pom- over it three pints of cold milk, and add a piece of fresh butter the size of a threepenny- piece. Put it in a very gentle oven, and bake until it is covered with a bright brown skin. A table-spoonful of currants
Cook this with the app: pantry check, scaling, and the assistant.