Rice small Puddings

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 (10)

two large spoonfuls of rice ↝ Rice, cooked, NFS [Rice]
half a pint of milk ↝ Milk, NFS [Milk, reduced fat]
the size of an egg of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
near half a pint of thick cream
four yelks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two whites of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
lemonpeel grated fine
a little cinnamon powdered ↝ Sugar, cinnamon [Sugars and honey]
orange or citron ↝ Orange, raw [Citrus fruits]

Instructions (6)

Wash two large spoonfuls of rice, and simmer it with half a pint of milk till thick.
Then put with it the size of an egg of butter, and near half a pint of thick cream, and give it one boil.
When cool, mix four yelks and two whites of eggs well beaten; sweeten to taste, and add nutmeg, lemonpeel grated fine, and a little cinnamon powdered.
Butter little cups, and fill three parts full, putting at bottom some orange or citron.
Bake three quarters of an hour in a slowish oven.
Serve the moment before to be eaten, with sweet sauce in the dish, or a boat.

Original Text

Rice small Puddings.

Wash two large spoonfuls of rice, and simmer it with half a pint of milk till thick. Then put with it the size of an egg of butter, and near half a pint of thick cream, and give it one boil. When cool, mix four yelks and two whites of eggs well beaten; sweeten to taste, and add nutmeg, lemonpeel grated fine, and a little cinnamon powdered.

149Butter little cups, and fill three parts full, putting at bottom some orange or citron. Bake three quarters of an hour in a slowish oven. Serve the moment before to be eaten, with sweet sauce in the dish, or a boat.

Notes

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