Steamed Rice Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve with jam sauce.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 335. The excerpt below is the record exactly as published.
Steamed Rice Pudding. — (Family Recipe.) — Boil five ounces of washed rice for ten minutes. Strain and simmer it for an hour and a half in a pint of milk till it is quite soft and thick like melted butter. Put it into a basin and add a little bi’own sugar. Break four yolks of eggs into it, and add two dessertspoonfuls of jam
Cook this with the app: pantry check, scaling, and the assistant.