Spiced Rice (Spanish)

Ingredients

• a cup of rice
• two eggs
• a little butter
• a little milk
• a little salt
• a little ginger
• one-half teaspoonful of ground clove
• one-half teaspoonful of cinnamon
• two cups of milk
• a little cornstarch

Method

1. 1

   Take boiled rice seasoned with butter, milk, and salt.

2. 2

   Sweeten well and beat in eggs.

3. 3

   Add ginger, ground clove, and cinnamon.

4. 4

   Make a custard with milk, sweeten, and thicken with cornstarch.

5. 5

   Mix together and bake in a buttered pan.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 82. The excerpt below is the record exactly as published.

spiced rice (Spanish). Take a cup of rice which has been boiled and seasoned with a little butter, milk and salt. Sweeten well and beat in two eggs. Put in a little ginger and one-half teaspoonful each of ground clove and cinnamon. Make a custard of two cups of milk, sweeten and thicken with a little cornstarch. Mix together and bake in a buttered pan. Sauce: Take three tablespoonfuls of butter and a scant cup of pulverized sugar ; beat to a cream and stir in gradually one- third of a cup of good brandy. Grate in a little nutmeg and flavor slightly with vanilla. Carmen Vibiana Pray. SPONGE PUDDING. One pint milk, two tablespoons each butter and flour creamed. Six eggs, not quite a cupful of sugar. Heat in a double boiler and thicken with creamed flour and but- ter. Beat yolks of eggs and sugar together, add to the hot, thickened milk and let cook for about two minutes. Beat this mixture into the stiff whites of eggs, and turn the whole into a buttered pudding dish; set the pudding dish in 136 landmarks club cook book. a pan of water and bake forty minutes in moderate oven. Should be eaten at once. Sauce: Two tablespoons each butter and sugar, two tea- spoons flour, creamed together. Into this pour one cup boiling water and add flavoring. Miss Rose Newmark. SOUR CREAM PUDDING. Yolks of four eggs, three tablespoonfuls sugar together first; three tablespoonfuls sifted flour, a very large cup of thick sour cream, juice of half a lemon, a tablespoonful of brandy, whites of eggs to snow, a tiny pinch of salt, hake one-half hour before eating, in a buttered souffle pan. (It must be served from the dish it is baked in.) Sauce: Yolks of two eggs, a little sugar, sweet cream, va- nilla ; whites to snow. Mrs. a. Haas. SUGAR FLAKE PUDDING. Six eggs, four tablespoons of granulated sugar. Beat whites of eggs very stiff, then add sugar, then yolks, beaten just enough to mix thoroughly. Put in a pudding dish, sprinkle little sugar on top and bake for half an hour with slow fire. Sauce : Small cup sugar, two tablespoons butter, one egg, one teaspoon flour or cornstarch, one teaspoon vanilla ; beat all well together, then add one cup boiling water and vanilla and little wine or brandy. Mrs. Wilurd H Stimson. THANKSGIVING PLUM PUDDING. Three cups shredded wheat biscuit crumbs, one cup entire wheat flour, half cup butter, two cups chopped raisins, two cups chopped apples, half teaspoon salt, one teaspoon cin- namon and nutmeg (mixed), three-quarters cup molasses, three-quarters teaspoon soda, one pint sweet milk, one tea- spoon baking powder, three eggs. Rub butter to a cream, add biscuit crumbs, flour and baking powder. Now put in flavor- ings, salt and fruit and mix. Stir soda and molasses together and mix that in crumbs, etc. Beat up eggs, mix milk with them and stir them thoroughly into pudding. Pour into well buttered mold, cover closely and steam four hours. Take out and serve with hard sauce. Miss Kate E. Whitaker. PUDDINGS. 137 VIRGINIA PUDDING. Five eggs, reserving whites of three for sauce, one pint of milk, one gill of cream or an ounce of butter, three table- spoonfuls of flour, a little salt

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