Snow Ball Pudding

Ingredients

• Two teacupfuls of rice
• two quarts of milk
• one pint of water
• put in a teaspoonful of lemon essence just before taking off

Method

1. 1

   Boil the rice in the water, and when the water is absorbed, add the milk; let it boil till tender; stir to prevent burning; put it in teacups, and let it remain until cold, then turn it out on a dish and pour over it a custard made of the yolks of four eggs, boiled over hot water; let it get cold before you pour over the balls.

2. 2

   Beat the whites to a stiff froth, with a little sugar and juice of a lemon, and place on top of each ball, with a little jelly in the center.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 84. The excerpt below is the record exactly as published.

SNOW BALL PUDDING. Two teacupfuls of rice, two quarts of milk, one pint of water. Boil the rice in the water, and when the water is absorbed, add the milk; let it boil till tender; stir to prevent burning; put in a teaspoonful of lemon essence just before taking off

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