Quite Cheap Rice Pudding

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

rice ↝ Rice, cooked, NFS [Rice]
a pint and a half of milk ↝ Milk, NFS [Milk, reduced fat]
three fresh or four or five French eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
pale brown sugar ↝ Sugars, brown [Sweets]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (5)

Boil the rice in water, as for a curry.
While it is still warm, mix with it the milk and eggs.
Sweeten it with pale brown sugar.
Grate nutmeg on the top.
Bake it slowly until it is firm in every part.

Original Text

QUITE CHEAP RICE PUDDING.

Boil the rice in water, as for a currie, and while it is still warm, mix with it a pint and a half of milk, and three fresh or four or five French eggs (at many seasons of the year these last, which are always cheap, are very good, and answer excellently for puddings.) Sweeten it with pale brown sugar, grate nutmeg on the top, and bake it slowly until it is firm in every part.

Notes

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