Rice Pudding

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

half a pound of rice, washed and picked ↝ Rice, cooked, NFS [Rice]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four ounces of sugar ↝ Sugar, NFS [Sugars and honey]
a few allspice pounded ↝ Spices, allspice, ground [Spices and Herbs]
two quarts of milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (2)

Put into a very deep pan half a pound of rice, washed and picked, two ounces of butter, four ounces of sugar, a few allspice pounded, and two quarts of milk.
Bake in a slow oven.

Original Text

Another, for the Family.

Put into a very deep pan half a pound of rice, washed and picked, two ounces of butter, four ounces of sugar, a few allspice pounded, and two quarts of milk. Less butter will do, or some suet. Bake in a slow oven.

150Note. Eggs in rice pudding, if made of whole rice, causes the milk to turn to whey, if not boiled first, and then mixed cool.

Notes

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