Rice Plum 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 13 days ago
Not a recipe: No

Ingredients (10)

Half a pound of rice ↝ Rice, cooked, NFS [Rice]
half a pound of raisins ↝ Raisins [Dried fruits]
the like quantity of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
suet, chopped fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
four eggs, leaving out half the whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
one table-spoonful of sugar ↝ Sugar, NFS [Sugars and honey]
two of brandy ↝ Brandy [Liquor and cocktails]
some lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
spice ↝ Spices, paprika [Spices and Herbs]
two table-spoonfuls of flour to make it up ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (4)

Boil rice in milk until tender, ensuring the milk does not become too thin.
Mix the boiled rice with raisins, currants, finely chopped suet, eggs (with half the whites removed), sugar, brandy, lemon peel, and spice.
Add two tablespoonfuls of flour to bind the mixture.
Boil the pudding in a tin or basin for five to six hours.

Original Text

Rice Plum Pudding.

Half a pound of rice boiled in milk till tender, but the milk must not run thin about it; then take half a pound of raisins, and the like quantity of currants, and suet, chopped fine, four eggs, leaving out half the whites, one table-spoonful of sugar, two of brandy, some lemon-peel, and spice. Mix these well together, and take two table-spoonfuls of flour to make it up. It must boil five or six hours in a tin or basin.

Notes

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