Whole Rice Pudding
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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 The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 23. The excerpt below is the record exactly as published.
WHOLE RICE PUDDING. Boil, in a quart of milk, rather more than five ounces of rice, till it is soft, stirring it now and then, to pre- vent its sticking to the bottom of the saucepan and burning. Break five large eggs into a basm, and whisk 48 CONFECTIONARY them well up, add a little nutmeg and cinnamon, with the peel of a lemon, grated, to your milk and rice, with three ounces of butter, as much sugar as will sweeten it, and, if you wish, a few currants
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