Rice Puddings

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (13)
  1. Boil four ounces of ground rice till it is soft.
  2. Beat up the yolks of four eggs.
  3. Put to them a pint of cream, four ounces of sugar, and a quarter of a pound of butter.
  4. Mix them well together.
  5. Either boil or bake it.
Alternative Method
  1. Take a quarter of a pound of rice, put it into a saucepan, with a quart of new milk, a stick of cinnamon, and stir it often to prevent its sticking to the saucepan.
  2. When boiled till thick, put it into a pan.
  3. Stir in a quarter of a pound of fresh butter, and sweeten it to your palate.
  4. Grate in half a nutmeg.
  5. Add three or four spoonful of rose-water, and stir all well together.
  6. When it is cold, beat up eight eggs with half the whites.
  7. Mix them well in.
  8. Pour the whole in a buttered dish, and send it to the oven.
Original Text
Rice Puddings. BOIL four ounces of ground rice till it is soft, then beat up the yolks of four eggs, and put to them a pint of cream, four ounces of sugar, and a quarter of a pound of butter. Mix them well together, and either boil or bake it. Or you may make it thus: Take a quarter of a pound of rice, put it into a sauce- pan, with a quart of new milk, a stick of cinnamon, and stir it often to prevent its sticking to the saucepan. When boiled till thick, put it into a pan, stir in a quarter of a pound of fresh butter, and sweeten it to your palate. Grate in half a nutmeg, add three or four spoonful of rose-water, and stir all well together. When it is cold, beat up eight eggs with half the whites, mix them well in, pour the whole in a buttered dish, and send it to the oven.
Notes
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