Rice, Small Puddings

Ingredients

• Wash two large spoonfuls of rice
• half a pint of milk
• four yolks and two whites of eggs
• the size of an egg of butter
• near half a pint of thick cream
• nutmeg
• grated lemon
• a little cinnamon

Method

1. 1

   Wash two large spoonfuls of rice, and simmer it with half a pint of milk till thick, then put the size of an egg of butter, and near half a pint of thick cream, and give it one boil.

2. 2

   When cold, mix four yolks and two whites of eggs well beaten, sugar and nutmeg to taste; and add grated lemon and a little cinnamon.

3. 3

   Butter little cups, and fill three parts full, putting at the bottom some orange or citron.

4. 4

   Bake three quarters of an hour in a slowish oven.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 428. The excerpt below is the record exactly as published.

RICE, SMALL PUDDINGS. — Wash two large spoonfuls of rice, and simmer it with half a pint of milk till thick, then put the size of an egg of butter, and near half a pint of thick cream, and give it one boil. When cold, mix four yolks and two whites of eggs well beaten, sugar and nutmeg to taste ; and add grated lemon and a little cinnamon

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