Rice Pudding with Lemon

Ingredients

• One pint of cooked rice
• One pint of milk
• Two table-spoonfuls of sugar
• Two tea-spoonfuls of corn-starch
• One-half tea-spoonful of salt
• One tea-spoonful of butter
• Two eggs (whites)

Method

1. 1

   Wet the corn-starch in a tablespoonful of milk, boil rice and the rest of the milk together for ten minutes, then add corn-starch and cook for five more minutes.

2. 2

   Stir in the rest of the ingredients, adding half the sugar, and turn into a pudding-dish.

3. 3

   Beat the egg whites stiff, add the remaining sugar, spread on top, and brown nicely.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 186. The excerpt below is the record exactly as published.

^ICE PUDDING WITH LEMON. One pint of cooked rice. One pint of milk. Two table-spoonfuls of sugar. Two tea-spoonfuls of corn-starch. One-half tea-spoonful of salt. One tea-spoonful of butter. Two eggs (whites)

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