A common Rice Pudding

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 90 min Total: 90 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

half a pound of rice ↝ Rice, cooked, NFS [Rice]
three pints of good milk ↝ Milk, NFS [Milk, reduced fat]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a stick or two of cinnamon beaten fine ↝ Sugar, cinnamon [Sugars and honey]
half a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
one egg well beat ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
sugar to your taste ↝ Sugar, NFS [Sugars and honey]

Instructions (4)

Wash half a pound of rice, put to it three pints of good milk, mix it well with a quarter of a pound of butter, a stick or two of cinnamon beaten fine, half a nutmeg grated, one egg well beat, a little salt and sugar to your taste.
Bake for one hour and a half in a quick oven.
When it comes out, take off the top.
Put the pudding in breakfast cups, turn them into a hot dish, like little puddings, and serve it up.

Original Text

To make a common Rice Pudding.
WASH half a pound of rice, put to it three pints of good milk, mix it well with a quarter of a pound of butter, a stick or two of cinnamon beaten fine, half a nutmeg grated, one egg well beat, a little salt and sugar to your taste.—One hour and a half will bake it in a quick oven; when it comes out take off the top, and put the pudding in breakfast cups, turn them into a hot dish, like little puddings, and serve it up.

Notes

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