Rice Pudding with Marmalade

Ingredients

• 4oz. of well-washed rice
• 1qt. of milk
• 2oz. of butter
• 1lb. of caster sugar
• four eggs
• 1 teacupful of Marmalade
• 1 wineglassful of sherry
• a small quantity of grated lemon-peel
• a small quantity of nutmeg
• a small quantity of salt

Method

1. 1

   Boil the rice in milk until tender.

2. 2

   Beat the butter with sugar, then add eggs one at a time.

3. 3

   Mix with rice, Marmalade, lemon-peel, nutmeg, salt, and sherry.

4. 4

   Steam in a buttered mould for an hour.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 468. The excerpt below is the record exactly as published.

1 teacupful of Marmalade ; whip one egg in 1 teacupful of milk, and beat it in with the other ingredients. Mix 1 teaspoonful of baking-powder with Jib. of dour, and stir in the above mixture. Work the whole until well incorporated, then turn the mixture into a buttered mould, cover with a sheet of buttered paper, and proceed as for No. 2. (4) Warm Jib. of butter, and beat it until creamy together with Jib. of caster sugar ; whip the yolks of five eggs well, and mix them and Jib. of Marmalade with the above ingredients. Butter a dish and line it with paste, turn the mixture into it, and bake in a brisk oven. Serve either hot or cold. (5) Put 4oz. of well-washed rice into a lined saucepan with lqt. of milk, and boil until quite tender and the moisture somewhat reduced. Warm 2oz. of butter, whip it well together with Jib. of caster sugar, then beat in one at a time four eggs ; add this mixture to the rice, with 1 teacupful of Marmalade, a small quantity each of grated lemon-peel, nutmeg, and salt, and 1 wineglassful of sherry. Mix the whole together until thoroughly incor- porated. Butter a mould, iill it with the mixture, stand it in a saucepan with boiling water to three-parts its height, and steam it for an hour. When cooked, turn the pudding out of the mould on to a dish, and serve either hot or cold. A well-flavoured custard poured over is a good addition. (6) Grate 2 breakfast-cupfuls of bread, and mix with it 4 table-spoonfuls of sugar; put a thick layer of Mar- malade at the bottom of a pie-disli, and cover it with the breadcrumbs. Beat two eggs well, mix with 1 pint of milk, and pour them over the breadcrumbs. Bake the pudding for about an-hour-and-a-half in a moderate oven. When cooked it should be lightly browned on the top. Serve hot. Marmalade Sauce. — (1) Put 1 breakfast-cupful of Marmalade into a small saucepan with 2 wineglassfuls of white wine, and stir them over a gentle fire until very hot. Strain the sauce, and it is ready for serving. Brandy and water in equal parts can be substituted for the wine if preferred. (2) Put 1 teacupful of Marmalade into a saucepan with J pint of water, stir it over the fire until hot, pour in 1 liqueur-glassful of brandy, strain, and keep it hot in the bain-marie until ready to serve. Mixed Marmalade. —Cut open about fifty plums, take out the stones, crack them, blanch the kernels, and pound in a mortar with a little orange-flower water to prevent them oiling. Peel and core two dozen each of apples and pears, put them with the plums and kernels into a jar, with a small quantity of suga

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