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)

a quarter of a pound of rice ↝ Rice, cooked, NFS [Rice]
a quart of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a stick of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
a quarter of a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
sugar to your palate ↝ Sugar, NFS [Sugars and honey]
half a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
three or four spoonfuls of rose water ↝ Water, tap [Tap water]
eight eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
puff-paste
a few currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
sweet-meats ↝ Onions, sweet, raw [Vegetables and Vegetable Products]

Instructions (12)

Put the rice into a sauce-pan with a quart of new milk and a stick of cinnamon.
Stir it often to keep it from sticking to the sauce-pan.
When it is swelled thick, pour it into a pan.
Stir in a quarter of a pound of fresh butter and sugar to your palate.
Grate in half a nutmeg and add three or four spoonfuls of rose water.
Stir all well together.
When it is cold, beat up eight eggs with half of the whites.
Beat all well together.
Butter a dish and pour it in.
Bake it.
You may lay a puff-paste first all over the dish.
For change, put in a few currants and sweet-meats, if you chuse it.

Original Text

To make a Rice Pudding.
TAKE a quarter of a pound of rice, put it into a sauce-pan;
with a quart of new milk, a stick of cinnamon, stir it often to
keep it from sticking to the sauce-pan. When it is swelled thick
pour it into a pan, stir in a quarter of a pound of fresh butter
and sugar to your palate; grate in half a nutmeg, add three or
four spoonfuls of rose water, and stir all well together, when it
is cold, beat up eight eggs with half of the whites, beat all
well together, butter a dish, and pour it in and bake it. You may
lay a puff-paste first all over the dish; for change, put in a few
currants and sweet-meats, if you chuse it.

Notes

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