Rice Pudding, Boiled, Baron Brisse's

Ingredients

• half a pound of rice
• a pinch of salt
• four ounces of powdered sugar
• a slice of butter
• the well-beaten yolks of three eggs
• the lightly-grated rind of a fresh lemon

Method

1. 1

   Wash and swell rice in milk, then cool.

2. 2

   Mix in lemon rind, salt, sugar, butter, and egg yolks.

3. 3

   Butter a cake-mould, sprinkle with bread-crumbs, and pour in the mixture.

4. 4

   Bake in a gentle oven until done.

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 1559. The excerpt below is the record exactly as published.

a slice of butter, and a little grated nutmeg, or any other flavouring. Let the rice cool, then stir into it one or two eggs, accoi'ding to the richness required. It wiU be very good without any. Bake the pudding in a moderately-heated oven, and serve with sifted sugar. Time to bake, one hour. Pro- bable cost. lOd., if made with one egg. Suf- ficient for five or six persons. 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 may be added if liked. Time to bake, thi-ee hom-s (unless the oven is very gentle, the pudding will be dry and burnt). Probable cost, 8d. Sufficient for five or six persons. 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, and stew it to pulp with half a spoonful of water, a small piece of butter, and a little sugar which has been rubbed upon a lemon for a minute or two. Put the apple into a small buttered dish, niLx an egg with the rice, and pour it over it. Bake in a moderate oven. Time to bake, a quarter of an hour. Probable cost, 4d. Sufficient for one person. Rice Pudding, Boiled, Baron Brisse's. — Wash half a pound of rice, pick out the discoloured grains, and swell it gently but thoroughly in as little milk as possible. Turn it into a bowl, and when cool add the lightly-grated rind of a fresh lemon, a pinch of salt, four ounces of powdered sugar, a slice of liutter, and the well-beaten yolks of three eggs

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