vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pudding, Dutch
From Cassell's dictionary of cookery, 1892
Serves 2
Bake in a quick oven.
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 1561. The excerpt below is the record exactly as published.
Rice Pudding, Dutch.— Soak four ounces of rice in warm water half an hour, then drain the water from it, and throw the rice into a stewpan with half a pint of milk, half a stick of cinnamon, and simmer till tender. When cold, put four whole eggs well beaten, two ounces of butter melted in a tea-cupful of cream (or milk where cream is scarce or dear), add three ounces of sugar, a quarter of a nutmeg, and a good piece of lemon-peel
Cook this with the app: pantry check, scaling, and the assistant.