Rice Pudding

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
Another version
Instructions (13)
  1. Set the rice and the milk over the fire till it is just ready to boil.
  2. Pour it into a basin.
  3. Stir into it an ounce of butter till it is quite melted.
  4. When cold, beat the eggs well and stir them in.
  5. Sweeten the whole to the taste.
  6. Add about a table-spoonful of ratafia, and a little salt.
  7. Add a little cream.
  8. Put it into a nice paste.
  9. Bake it for an hour.
Important Note
  1. The rice and milk, while over the fire, must be kept stirred all the time.
Another version instructions
  1. Boil five ounces of rice in a pint and a half of milk.
  2. When nearly cold, stir in two ounces of butter, two eggs, three ounces of sugar, spice or lemon, as you like.
  3. Bake it an hour.
Original Text
Rice Pudding. Take a quarter of a pound of rice, a pint and a half of new milk, five eggs, with the whites of two. Set the rice and the milk over the fire till it is just ready to boil; then pour it into a basin, and stir into it an ounce of butter till it is quite melted. When cold, the eggs to be well beaten and stirred in, and the whole sweetened to the taste: in general, a quarter of a pound of sugar is allowed to the above proportions. Add about a table-spoonful of ratafia, and a little salt: a little cream improves it much. Put it into a nice paste, and an hour is sufficient to bake it. The rice and milk, while over the fire, must be kept stirred all the time. Another. Boil five ounces of rice in a pint and a half of milk; when nearly cold, stir in two ounces of butter, two eggs, three ounces of sugar, spice or lemon, as you like. Bake it an hour.
Notes
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