Steamed Rice and Fruit Puddings

Ingredients

• Prepare two quarts of boiled rice
• let simmer with one quart of milk
• Take six ounces of sugar
• eight ounces of sultanas
• 4 ounces of currants
• four ounces of mixed citron and orange peel
• the grated rind of one lemon
• a pinch of salt
• eight ounces of cold butter
• ten egg-yolks
• flavor mace

Method

1. 1

   Chop the butter fine into some flour, mix all the dry ingredients into the rice, add the butter and the beaten yolks, fill in large or small pudding molds.

2. 2

   Steam for one hour.

3. 3

   Serve with a cream sauce, flavored rum.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 71. The excerpt below is the record exactly as published.

a pinch of salt. 553 —PORTO RICO RICE PUDDING. the finely-chopped peel and juice one lemon and _ , . , , . . , . , one orange. Prepare the rice custard, and mix with powdered ■««- j i « * . i,- ^ ' *^ Mix and steam same way as for fruit pudding, cocoa or diluted chocolate. Bake as usual, and o -.uujji-j , ' . , Serve with hard and brandy sauce, serve with vanilla cream sauce; or serve cold with a border of whipped cream sauce. 560. — SUET PUDDING (Lemon and Orange). 554--ENGLISH RICE PUDDING with Fruit. ,^'?"° ""^^ "''""'^ ^°- 559. without the fruit, add the grated rind and juice of three lemons or oranges, a little less of the milk, a pinch of salt. , , , , , J . . Separate the eggs, add the whites beaten to a ounces 01 crushed brown almonds, two ounces 01 . ., , . , ^ . t . , . , c , uotn, and steam as usual. Serve with lemon or Prepare a firm rice custard and add four ounces of sultanas, four ounces of currants, two orange cream sauce. orange peel, and two ounces of citron peel finely cut; flavor mace and cinnamon. Fill into forms and bake like other custards. Serve with brandy 561.— SAGO PUDDING. sauce. TAPIOCA PUDDING. 555.— STEAMED RICE AND FRUIT PUD- ^°"' Puddings may be prepared after the same DINGS. formula. The sago should be washed and soaked Prepare two quarts of boiled rice No. 545, and for some time, or over night, in milk or water. It let simmer with one quart of milk, till it is all may be steamed, or slowly boiled, till the grains absorbed. are transparent; and it may be baked like plain Take six ounces of sugar, eight ounces of sul- rice pudding. tanas, 4 ounces of currants, four ounces of mixed When the sago has steamed or boiled sufficient, citron and orange peel, the grated rind of one and is clear, custard, sugar and butter may be lemon, a pinch of salt, eight ounces of cold butter, added, and the pudding finished like other custard ten egg-yolks

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