Rice Pudding
From The exhibition cookery book, 1900
For milk, use four tablespoonfuls of Milkmaid Brand Condensed Milk and add sufficient water to make a pint.
Presented as published in 1900. 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 exhibition cookery book (1900) by Expert chef, page 29. The excerpt below is the record exactly as published.
RICE PUDDING 1 pint of milk (made as directed j 1 oz. butter, below), I 1 egg. 1 oz. rice
Cook this with the app: pantry check, scaling, and the assistant.