Rice Pudding with Orange

Ingredients

• half a pound of fine rice
• three pints of milk
• one ounce of fresh butter
• three ounces of powdered sugar
• the grated rind of a medium-sized orange
• three ounces of well-skinned and stringed marrow
• two ounces of dried and cleaned currants
• two ounces of bitter almond macaroons
• one ounce of finely shred candied orange-peel
• three egg yolks
• one whole egg
• half a gill of brandy
• half a saltspoonful of salt

Method

1. 1

   Clean rice, wash in lukewarm water, drain.

2. 2

   Put milk in a saucepan, near boil, drop in rice.

3. 3

   Cook slowly for twelve minutes, stirring frequently.

4. 4

   Remove from fire, add butter, powdered sugar, and orange rind.

5. 5

   Mix well, then add marrow, currants, macaroons, candied orange-peel, egg yolks, whole egg, brandy, and salt.

6. 6

   Mix for ten minutes, pour into a buttered cloth, tie, and cook in boiling water for one and a half hours, turning a couple of times.

7. 7

   Serve with sauce.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 269. The excerpt below is the record exactly as published.

one whole egg, half a gill of sweet cream, half a gill of maraschino, a saltspoonful of salt, and half a saltspoonful of grated nutmeg. Sftir all together thoroughly for six minutes, not letting it boil, then take it off the fire, and lay the pan in a cool place, adding one ounce of whole pistache, also two ounces of macaroons pounded in a mortar, half an ounce of angelica, and half an ounce" of candied cherries, all well chopped. Mix well for one minute ; peel, core, and chop up three medium-sized apples, add them to the prep- aration with two ounces of powdered sugar, and a tablespoonful of vanilla flavoring ; then stir all together for twelve or fifteen minutes. Butter and flour neatly a cloth, arrange it in a deep vessel, and pour the prepa- ration into it ; lift up the four corners, close them together, and tie firmly with a string, leaving an empty space, about the eighth of the contents, to allow it to swell. Have a saucepan half full of boiling water ready to plunge the pudding into, then let boil for three full hours ; the pudding will constantly float, therefore turn it every hour, when it will be thor- oughly cooked. Remove it, let drain for two minutes, untie, lift it from the cloth, and dress it on a hot dessert-dish. Have ready the following sauce : put in a saucepan half a gill of rum, three ounces of powdered sugar, the grated rind of half an orange, and a teaspoonful of vanilla flavoring. Put it on the stove, and as soon as the liquid catches a light flame, put on the lid and let all infuse for one minute. Take from off the fire, and immediately squeeze in the juice of one orange ; strain through a sieve over the pudding, and serve very hot. 1130. Rice Pudding- with Orange. — Clean half a pound of fine rice; wash it in lukewarm water, then drain in a colander; put three pints of milk into a saucepan, place it on the hot stove, and when near a boil, drop in the rice. Let cook slowly for twelve minutes, stirring it frequently from the bottom with a spatula; remove it from the fire, and add one ounce of fresh butter, three ounces of powdered sugar, and the grated rind of a medium-sized orange. Mix well for two minutes, then add three ounces of well-skinned and stringed marrow, finely chopped, two ounces of dried and cleaned currants (No. 1080), two ounces of bitter almond macaroons (No. 1209), one ounce of finely shred candied orange-peel, three egg yolks, one whole one, half a gill of brandy

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