A Rice Caudle

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 (6)

some Carolina rice
two spoonfuls of the rice ↝ Rice, cooked, NFS [Rice]
a pint and a quarter of milk ↝ Milk, NFS [Milk, reduced fat]
a bruised clove ↝ Garlic, raw [Vegetables and Vegetable Products]
a bit of white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]
a spoonful or two of milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (7)

Soak some Carolina rice in water an hour, strain it.
Put two spoonfuls of the rice into a pint and a quarter of milk.
Simmer till it will pulp through a sieve.
Put the pulp and milk into the saucepan, with a bruised clove and a bit of white sugar.
Simmer ten minutes.
If too thick, add a spoonful or two of milk.
Serve with thin toast.

Original Text

A Rice Caudle.

Soak some Carolina rice in water an hour, strain it, and put two spoonfuls of the rice into a pint and a quarter of milk; simmer till it will pulp through a sieve, then put the pulp and milk into the saucepan, with a bruised clove and a bit of white sugar. Simmer ten minutes; if too thick, add a spoonful or two of milk, and serve with thin toast.

Notes

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