A boiled RICE PUDDING

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a quarter of a pound of rice ↝ Rice, cooked, NFS [Rice]
the yolks of five eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the rind of half a lemon ↝ Lemon, raw [Citrus fruits]
a small nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
half a pound of currants well washed and cleaned ↝ Currants, european black, raw [Fruits and Fruit Juices]

Instructions (7)

Boil a quarter of a pound of rice in water, till it be soft, and put it in a hair sieve to drain
Beat the rice in a marble mortar, with the yolks of five eggs, a quarter of a pound of butter, the rind of half a lemon, and a small nutmeg, grate the nutmeg, and work them well together for half an hour
Then put in half a pound of currants well washed and cleaned
Mix them well together
Butter your cloth and tie it up
Boil it an hour
Serve it up with white wine sauce

Original Text

A boiled RICE PUDDING.

BOIL a quarter of a pound of rice in water, till it be soft, and put it in a hair sieve to drain; beat it in a marble mortar, with the yolks of five eggs, a quarter of a pound of butter, the rind of half a lemon, grate a small nutmeg, and the work them well together for half an hour, then put in half a pound of currants well washed and cleaned, mix them well together, butter your cloth and tie it up, boil it an hour, and serve it up with white wine sauce.

Notes

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