Rice Pudding No. 2

Name: Rice Pudding No. 2
Yield: 5 servings
Ingredients: one-half cupful of rice; three cupfuls of sweet milk; one pint of milk; one-half cupful of sweet cream; the yolks of three eggs; five tablespoonfuls of sugar

From The national course in home economics, 1917

Serves 5

Recipe attributed to E. Plunkett.

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 191. The excerpt below is the record exactly as published.

RICE PUDDING— No. a. One-half cupful of rice in three cupfuls of sweet milk; steam until rice is soft, then add one pint of milk, one-half cupful of sweet cream, the yolks of three eggs beaten with five tablespoonfuls of sugar

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