Swedish Rice Pudding

Ingredients

• 0.5 cup of rice
• 1 quart of milk
• 1 cup of sugar
• a pinch of salt
• 1 teaspoonful of vanilla

Method

1. 1

   Mix rice in milk, add sugar, salt, and vanilla.

2. 2

   Pour into a pudding-dish, put bits of butter over the top, and bake in a moderate oven until done.

3. 3

   Serve cold.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 33. The excerpt below is the record exactly as published.

Swedish Rice Pudding. Mix ^ cup of rice in i quart of milk; add I cup of sugar, a pincti of salt and t teaspoonful of vanilla. Pour into a pudding- dish. Put bits of butter over the top and let bake in a moderate oven until done. Sem cold. Detxmbef 3. — Portugal Soup. Boii 3 pounds of beef and 2 pig's feet in 4 quarts o( water ; season with salt and pepper. Let boil welL Add i head of lettuce, yi head of cabbage, a few thin slices of putnp- kin, 3 carrots and i clove of garlic, all cut fine, and i herb bouqu^ Let all cook until tender ; then add ^ can of peas. Remove the meat ; cut into thin slices ; season, and serve with the soup. 4. — Chinese Salad. Mix 3 dozen cooked oysters with 3 truffles, and 3 cooked potatoes cut into shreds; n with salt and pepper. Add all kinds of chopped herbs, and moisten with white wine. Line the salad bowl with crisp lettuce leaves ; fill with the mixture ; sprinkle with finel]' chopped parsley. Pour over a mayon- naise dressing and garnish with anchovy 5. — Egyptian Salad. Mix highly seasoned cold cooked rice with some grated onion, chopped parsley and chives; add a dozen fine cut French sardines. Put on crisp lettuce leaves in a December Bakd bowl and cover with a mayoanuK dressing- Garnish with thin shreds of red beets, and serve. & — English Dumplings. Beat 3 yolks of eggs with i tablespoonful <^ sugar; add ^ cup of finely chopped fluet, ^ cup of currants, )4 tcaspoonful of salt and a little nutmeg. Sift i cup of flour with I heaping teaspoon ful of baking- powder ; mix well with the beaten whites of the eggs. Make into dumplings the size of an egg; let steam. Serve hot with lemon sauce. 7. — Irish Pancakes. Mix ^ pound of sifted flour with a beaten e^s, a pinch of salt

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