Plain 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)

a quarter of a pound of whole rice ↝ Rice, black, unenriched, raw [Cereal Grains and Pasta]
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]
lemon-peel shred fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
the yolks of four eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the whites of two ↝ Egg, white only, raw [Eggs and omelets]
moist sugar ↝ Sugar, NFS [Sugars and honey]
some lemon or Seville orange-peel shred very fine ↝ Lemon, raw [Citrus fruits]
a few bitter almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
a puff paste

Another way

a quart of new milk, scalding hot ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
three ounces of whole rice ↝ Rice, black, unenriched, raw [Cereal Grains and Pasta]
a little sugar ↝ Sugar, NFS [Sugars and honey]
a very little pounded cinnamon ↝ Sugar, cinnamon [Sugars and honey]

Instructions (10)

Take a quarter of a pound of whole rice, wash and pick it clean; put it into a saucepan, with a quart of new milk, a stick of cinnamon, and lemon-peel shred fine.
Boil it gently till the rice is tender and thick, and stir it often to keep it from burning.
Take out the cinnamon and lemon-peel; put the rice into an earthen pan to cool; beat up the yolks of four eggs and the whites of two.
Stir them into the rice; sweeten it to the palate with moist sugar; put in some lemon or Seville orange-peel shred very fine, a few bitter almonds, and a little grated nutmeg and ginger.
Mix all well together; lay a puff paste round the dish, pour in the pudding, and bake it.

Another way

Pour a quart of new milk, scalding hot, upon three ounces of whole rice.
Let it stand covered for an hour or two.
Scald the milk again, and pour it on as before, letting it stand all night.
Next day, when you are ready to make the pudding, set the rice and milk over the fire, give it a boil up, sweeten it with a little sugar, put into it a very little pounded cinnamon, stir it well together; butter the dish in which it is to be baked, pour it in, and put it into the oven.
This pudding is not long in baking.

Original Text

Plain Rice Pudding.

Take a quarter of a pound of whole rice, wash and pick it clean; put it into a saucepan, with a quart of new milk, a stick of cinnamon, and lemon-peel shred fine. Boil it gently till the rice is tender and thick, and stir it often to keep it from burning. Take out the cinnamon and lemon-peel; put the rice into an earthen pan to cool; beat up the yolks of four eggs and the whites of two. Stir them into the rice; sweeten it to the palate with moist sugar; put in some lemon or Seville orange-peel shred very fine, a few bitter almonds, and a little grated nutmeg and ginger. Mix all well together; lay a puff paste round the dish, pour in the pudding, and bake it.

Another way.

Pour a quart of new milk, scalding hot, upon three ounces of whole rice. Let it stand covered for an hour or two. Scald the milk again, and pour it on as before, letting it stand all night. Next day, when you are ready to make the pudding, set the rice and milk over the fire, give it a boil up, sweeten it with a little sugar, put into it a very little pounded cinnamon, stir it well[323] together; butter the dish in which it is to be baked, pour it in, and put it into the oven. This pudding is not long in baking.

Notes

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