A second Rice Pudding

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

half a pound of rice ↝ Rice, cooked, NFS [Rice]
three quarts of milk ↝ Milk, NFS [Milk, reduced fat]
half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
a small nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
half a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a quarter of a pound of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (6)

Butter a dish.
Pour the mixture into the buttered dish.
Bake it.

Alternative method

Boil the rice and milk.
Stir in the other ingredients.
Bake it before the fire, or in a tin oven.

Original Text

A second Rice Pudding.
GET half a pound of rice, put to it three quarts of milk, stir
in half a pound of sugar, grate a small nutmeg in and break in
half a pound of fresh butter; butter a dish, and pour it in and
bake it. You may add a quarter of a pound of currants for
change. If you boil the rice and milk, and then stir in the things
you may bake it before the fire, or in a tin oven: You may add
eggs, but it will be good without.

Notes

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