Rice Pudding, Rich

Ingredients

• six ounces of rice
• a quarter of a pint of cream
• a quarter of a pound of picked and dried currants
• a table-spoonful of brandy
• four well-beaten eggs

Method

1. 1

   Wash and boil the rice in water for twenty minutes.

2. 2

   Drain and mix with salt, butter, cream, currants, brandy, and eggs.

3. 3

   Pour into a buttered dish and bake.

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 1562. The excerpt below is the record exactly as published.

four well-beaten eggs. A table-spoonful of brandy may be added if liked. Poui- the rice into a well-buttered dish, and bake in a moderate oven. Time to balco, three-quarters of an hour to one hour. Probable cost, 9d., if made with two eggs. Sufficient for five or six persons. Rice Pudding, Iced.— Wash six ounces of the best Carolina rice, and pick out the dis- coloured grains. Put it into a saucepan witk plenty of water, and boil it until the grains are tender without being broken. Drain it, pour over it half a pint of thick cream, and boil it again until it is very soft. Turn it out, beat well, sweeten, and flavour it with lemon, nutmeg, vanilla, or almonds. Put it into a plain mould, and freeze it until it is suf- ficiently firm. Serve it on a neatly-folded nap- kin. Tim.e to boil the rice, about two hours. Probable cost. Is. 6d. Sufficient for four or five persons. Rice Pudding, Rich.— AVash six ounces of rice, and boil it in as much water as will thoroughly cover it for twenty minutes. Drain it, and beat it up with a pinch of salt, a slice of fresh butter, a quarter of a pint of cream, a quarter of a pound of picked and dried currants, a table-spoonful of brandy

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