Savory Rice Pudding No. 2

Ingredients

• half a pound of rice
• a quart of milk
• a tea-spoonful of salt
• a tea-spoonful of white pepper
• a dessert-spoonful of shred parsley
• two moderate-sized onions
• a slice of fresh butter
• three well-beaten eggs

Method

1. 1

   Boil rice in milk until tender and absorbed.

2. 2

   Mix with salt, pepper, parsley, pounded onions, and beaten eggs.

3. 3

   Bake in a buttered dish for three-quarters to one hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1563. The excerpt below is the record exactly as published.

half a pound of rice in a quart of milk till it is tender without being broken. Pour it into a bowl, and mix with it a pinch of salt, a tea-spoonful of white pepper, a tea-spoonful of dry mustard, three table-spoonfuls of grated cheese,. and three eggs. Beat the pudding well, turn it into a buttered dish, and bake in a well-heated oven. Probable cost, Is. 3d. Suf- ficient for five or six persons. Time to bake, about one hour. No. 2. Boil half a pound of rice in a quart of milk till it is tender and has absorbed the liquor. Turn it into a bowl, and when cool mix with it a tea-spoonful of salt, a tea-spoonful of white pepper, a dessert- spoonful of shred parsley, and two moderate- sized onions which have been boiled till tender and pounded with a slice of fresh butter. Jlix these ingredients thoroughly, and add three well- beaten egg

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