Rice Pudding Meringue

Ingredients

• Carolina rice 2 oz.
• New milk i pint.
• Butter I oz.
• Eggs 2.
• ' Sug

Method

1. 1

   Stew the rice in the milk till quite soft and thick; the lemon rind must be stewed with it, but must be taken out as soon as the rice is cooked.

2. 2

   Add sugar to taste, and stir in the butter; when it has cooled a little add the beaten yolks of the eggs.

3. 3

   Put in a buttered pie-dish.

4. 4

   Beat the whites of the eggs to a firm froth.

5. 5

   Lay them on the pudding and sift over them a tablespoonful of castor sugar.

6. 6

   Bake half an hour in a moderate oven and serve immediately.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 46. The excerpt below is the record exactly as published.

Rice Pudding Meringue. Carolina rice 2 oz. New milk i pint. Butter I oz. Eggs 2. ' Sug

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