Ground Rice Pudding (No. 107)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (10)
  1. Put four ounces of ground rice into a stew-pan, and by degrees stir in a pint and a half of milk.
  2. Set it on the fire, with a roll of lemon and a bit of cinnamon.
  3. Keep stirring it till it boils.
  4. Beat it to a smooth batter.
  5. Then set it on the trivet, where it will simmer gently for a quarter of an hour.
  6. Then beat three eggs on a plate, stir them into the pudding with two ounces of sugar and two drachms of nutmeg.
  7. Take out the lemon-peel and cinnamon, stir it all well together.
  8. Line a pie-dish with thin puff paste (No. 1 of receipts for pastry), big enough to hold it, or butter the dish well, and bake it half an hour.
  9. If boiled, it will take one hour in a mould well buttered.
  10. Three ounces of currants may be added.
Original Text
Ground Rice Pudding.—(No. 107.) Put four ounces of ground rice into a stew-pan, and by degrees stir in a pint and a half of milk; set it on the fire, with a roll of lemon and a bit of cinnamon; keep stirring[396] it till it boils; beat it to a smooth batter; then set it on the trivet, where it will simmer gently for a quarter of an hour; then beat three eggs on a plate, stir them into the pudding with two ounces of sugar and two drachms of nutmeg, take out the lemon-peel and cinnamon, stir it all well together, line a pie-dish with thin puff paste (No. 1 of receipts for pastry), big enough to hold it, or butter the dish well, and bake it half an hour; if boiled, it will take one hour in a mould well buttered; three ounces of currants may be added.
Notes
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