Rice Pudding, Baked, Small

Ingredients

• a quarter of a pound of rice
• a little more than a pint of milk
• three well-beaten eggs
• candied peel cut into very thin shreds
• a pinch of salt
• a slice of butter
• a good-sized apple

Method

1. 1

   Boil rice in milk until soft, mix with beaten eggs.

2. 2

   Butter small cups, line with candied peel, fill with rice, and bake.

3. 3

   Serve with cream or custard.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1560. The excerpt below is the record exactly as published.

Rice Pudding, Baked, Small.— Boil a quarter of a pound of rice in a little more than a pint of milk sweetened and flavoured Avith almonds. When it is soft and thick pom- it out, and mix with it three well-beaten eggs. Butter some small cups thickly, and cover the inside with candied peel cut into very thin shreds. Half fill them with the rice, and put it in very gently, not to displace the peel. Bake the puddings in a moderate oven. When done enough tura them out, and serve on a neatly-folded napkin, and send cream, custard, or wine sauce to table with them. Time to bake, about forty minutes. Probable cost. Is. Sufficient for five or six pei'sous. Or boil a table-spoonful of rice in a quarter of a pint of milk till tender, then mix with it a little sugar and flavouring, a pinch of salt, and a slice of butter. Peel, core, and slice a good-sized apple

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