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 (11)
Instructions (18)
  1. Wash half a pound of rice.
  2. Put the rice into a saucepan with a quart of milk.
  3. Stir until it is very thick.
  4. Take great care it doesn't burn.
  5. Turn the mixture into a pan.
  6. Grate some nutmeg into it.
  7. Add two teaspoonfuls of beaten cinnamon.
  8. Add a little lemon-peel, finely sieved.
  9. Add six apples, pared and chopped small.
  10. Mix all together with the yolks of three eggs.
  11. Sweeten to your palate.
  12. Tie it up close in a cloth.
  13. Put it into boiling water.
  14. Keep it boiling all the time.
  15. Boil for an hour and a quarter.
  16. Melt butter and pour over it.
  17. Throw some fine sugar all over it.
  18. Add a little wine to the sauce to improve it.
Original Text
Waſh half a pound of rice, put it into a saucepan, with a quart of milk, keep it stirring till it is very thick; take great care it don't burn; then turn it into a pan, and grate some nutmeg into it, and two tea ſpoonfuls of beaten cinnamon, a little lemon-peel filred fine, fix apples, pared and chopped ſmall; mix all together with the yolks of three eggs, and sweetened to your palate; then tie it up close in a cloth; put it into boiling water, and be sure to keep it boiling all the time, an hour and a quarter will boil it. Melt butter and pour over it, and throw some fine sugar all over it; and a little wine in the sauce will improve it.
Notes
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