Rice Pudding

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (3)
  1. Get a quart of cream; boil it with four or five laurel-leaves, then take them out, and break in half a pound of Naples biscuits, half a pound of butter, some sack, nutmeg and a little salt; take it off the fire, cover it up, when it is almost cold, put in two ounces of blanched almonds beat fine and the yolks of five eggs.
  2. Mix all well together, and bake it in a moderate oven half an hour.
  3. Scrape sugar on it, as it goes into the oven.
Original Text
To make a Rice Pudding. Get a quart of cream; boil it with four or five laurel-leaves, then take them out, and break in half a pound of Naples biscuits, half a pound of butter, some sack, nutmeg and a little salt; take it off the fire, cover it up, when it is almost cold, put in two ounces of blanched almonds beat fine and the yolks of five eggs. Mix all well together, and bake it in a moderate oven half an hour. Scrape sugar on it, as it goes into the oven.
Notes
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