Rice Pudding No. 1

Ingredients

• One quart milk
• one cup sugar
• one-half cup rice
• a little butter

Method

1. 1

   Bake for two hours in a moderate oven, stirring after it begins to boil.

2. 2

   Eat cold.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 18. The excerpt below is the record exactly as published.

one- half cup rice, a little butter, bake two hours in a moderate oven, stir after it begins to IkuI. Eat cold. M. U. / - RICE PUDDING NO. 2. Take two cups boiled rice, adil two or three eggs, a tahlespcHui of butter, sugar to taste, and a quart of milk, bake till done. RICE BALLS. Prepare lice as for table. Sea.son with salt, butter and sugar. SVhile hot pour into cups, let it get cold, then turn out into a flat ilish. Eat with whipped cream or sugar and milk. S. K. TAPIOCA PUDDING NO. I Four large tHble.siNN)ns tapioca s«»aked in a <|uart of sweet milk, Isiil until clear, Beat the yolks of three eggs, one-half cup sugar, nearly one cup prepare<l c<»- coanut, stir in and boil until thick, l>eat the whites of eggs w ith tw’o tablesinsins sugar, spread on, and sprinkle with co- coanut, set in oven and brown. TAPIOCA NO. 2. One-half cup tapioca soaked in milk or water, tw’o eggs, sugar to sweeten, one ijuart milk, a pinch of salt. Let the milk come to a boil, then stir in the tapioca, sugar and the eggs well beaten, leaving out the whites, boil and cover with the beaten whites, — For tapioca fruit slice oranges, bananas or peaches, lay in Ixit- tom of glass dish, sprinkle with sugar, after the pudding is cold slip it out on top of fruit. PRUNE PUDDING NO. I. Steam one-half pound prunes until tender, take out the seeds, crack them and take out kernels. Hash kernels and prunes, beat the whites of five eggs to a froth, take one cup sugar

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