vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sauce for Baked Pudding
From The hearthstone; or, Life at home, 1883
Serves 2
Add vinegar or brandy before serving.
Presented as published in 1883. 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 The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 309. The excerpt below is the record exactly as published.
a little nutmeg over the top, and bake the pudding, in a moderate oven, from an hour and a half to two hours. As the rice is not previously cooked, care must be taken that the pudding be very slowly baked, to give plenty of time for the rice to swell, and for it to be very thoroughly done. Boiled Rice Pudding. — Quarter of a pound of rice, one pint and a-half of new milk, two ounces of butter, four eggs, half a saltspoonful of salt, four large tablespoonfuls of moist sugar; flavoring to taste. Stew the rice very gently in the above proportion of new milk, and when it is tender pour it into a basin ; stir in the butter, and let it stand to cool ; then beat the eggs, add these to the rice with the sugar, salt, and any flavoring that may be approved — such as nutmeg, powdered cinnamon, grated lemon-peel, essence of bitter almonds, or vanilla. When all is well stirred, put the pudding into a buttered basin, tie it down with a cloth, pkinge it into boiling water, and boil for an hour and a-quarter. Lemon Sauce. — Slice a lemon; take the seeds out, so as not to get the bitter; put it with a pint of sugar and a small quantity of water; let it boil, and add a piece of butter. Apple Sauce. — Pare your apples quickly, and pour on boiling water. Cook rapidly to avoid discoloration, and keep the fruit cov- ered while cooking. Sauce for Baked Pudding. — Take one pint of water, a large teacup of sugar, a piece of butter the size of a large egg, a little nut- meg and essence of lemon, and bring it to a boil. Now take a little flour or corn-starch
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