Rice Flour Pudding

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

three spoonfuls of flour of rice
a quart of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
three or four spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
some sugar ↝ Sugar, NFS [Sugars and honey]
nine eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Substitution for cream

new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a spoonful more of the flour of rice

Instructions (5)

Take three spoonfuls of flour of rice and a quart of cream.
Set it on a slow fire, and keep stirring it till it is as thick as pap.
Pour into it half a pound of butter, and a nutmeg grated.
Then pour it into an earthen pan, and when it is cold, stir in three or four spoonfuls of flour, a little salt, some sugar, and nine eggs well beaten.
Mix all well together, and fry them nicely.

Original Text

TAKE three spoonfuls of flour of rice, and a quart of cream. Set it on a slow fire, and keep stirring it till it is as thick as pap. Pour into it half a pound of butter, and a nutmeg grated. Then pour it into an earthen pan, and when it is cold, stir in three or four spoonfuls of flour, a little salt, some sugar, and nine eggs well beaten. Mix all well together, and fry them nicely. When cream is not to be had, you must use new milk, but in that case you must add a spoonful more of the flour of rice.

Notes

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