A third 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 (8)

six ounces of flour of rice
a quart of milk ↝ Milk, NFS [Milk, reduced fat]
half a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a quarter of a pound of sugar ↝ Sugar, NFS [Sugars and honey]
a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a spoonful or two of sack
a thin puff-paste

Instructions (9)

Put the flour of rice into the quart of milk and boil until it is pretty thick, stirring all the while.
Pour the mixture into a pan.
Stir in the fresh butter and sugar.
When the mixture is cold, grate in the nutmeg.
Beat the eggs with a spoonful or two of sack.
Beat and stir all together well.
Lay a thin puff-paste at the bottom of your dish.
Pour the mixture into the dish.
Bake it.

Original Text

A third Rice Pudding.
TAKE six ounces of flour of rice, put it into a quart of
milk, and let it boil till it is pretty thick, stirring it all the while,
then pour it into a pan, stir in half a pound of fresh butter and a
quarter of a pound of sugar; when it is cold, grate in a nutmeg,
beat six eggs with a spoonful or two of sack, beat and stir all well
together, lay a thin puff-paste at the bottom of your dish, pour
it in and bake it.

Notes

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