Richer Rice Pudding
From Modern cookery, in all its branches, 1884
Serves 6
Rice may be partially stewed in water to soften it.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 384. The excerpt below is the record exactly as published.
RICHER RICE PUDDING. Wash very clean four ounces of whole rice, pour on it a pint and a half of new milk, and stew it slowly till quite tender ; before it is taken from the fire, stir in two ounces of good butter, and three of sugar ; and when it has cooled a little, add four well-whisked eggs, and the grated rind of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.