Vermont Pudding
From 365 desserts, 1900
Can be made with milk instead of cream, but more butter must be used.
Presented as published in 1900. 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 365 desserts (1900) by Harriet Schuyler Nelson, page 47. The excerpt below is the record exactly as published.
Vermont Pudding. Cook 2/i of a cup of rice in a quart of milk until it is soft. Then add a cupful of cream, a piece of butter the size of a small egg, y2 cupful of milk, a cupful of sugar, a pinch of salt, a small cupful of raisins, and y2 teaspoonful of cinnamon
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