A Rich 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 12 days ago
Not a recipe
No
Ingredients (13)
Pudding Base
Garnish (Optional)
For the Crust
Instructions (5)
  1. Boil half a pound of rice in water, with a little bit of salt, till quite tender: drain it dry.
  2. Mix the cooked rice with the yolks and whites of four eggs, a quarter of a pint of cream, with two ounces of fresh butter melted in the cream, four ounces of finely shredded beef suet (or marrow, or veal suet from a fillet of veal), three quarters of a pound of currants, two spoonfuls of brandy, one spoonful of peachwater (or ratafia), grated nutmeg, and grated lemon peel.
  3. When well mixed, put a paste round the edge of the dish and fill the dish with the mixture.
  4. Add slices of candied orange, lemon, and citron, if desired.
  5. Bake in a moderate oven.
Original Text
A Rich Rice Pudding. Boil half a pound of rice in water, with a little bit of salt, till quite tender: drain it dry. Mix it 153with the yelks and whites of four eggs, a quarter of a pint of cream, with two ounces of fresh butter melted in the latter, four ounces of beefsuet, or marrow, or veal suet taken from a fillet of veal, finely shred, three quarters of a pound of currants, two spoonfuls of brandy, one of peachwater, or ratafia, nutmeg, and grated lemonpeel. When well mixed, put a paste round the edge, and fill the dish. Slices of candid orange, lemon, and citron, if approved. Bake in a moderate oven.
Notes
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