Trautmansdorf Rice Pudding
From Around-the-world cook book, 1913
Serves 3
One-half cup of raw rice will make the required quantity of boiled rice. Instead of vanilla extract, rum may be used as a flavoring, in which case, use 2 tablespoons of rum.
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 72. The excerpt below is the record exactly as published.
TRAUTMANSDORF RICE PUDDING GERMAN Cold boiled rice, 2 cups, Granulated gelatin, 2 tablespoons, Hot milk, 1 cup, Sugar, 1 cup, Cream, 1% cups, Vanilla extract, % teaspoon, Salt
Cook this with the app: pantry check, scaling, and the assistant.