small tea-cupful of rice into a disli, sprinkle a
little sugar upon it, and add a little grated
lemon-rind, or any other flavouring. Pom-
over it three pints of cold milk, and add a
piece of fresh butter the size of a threepenny-
piece. Put it in a very gentle oven, and bake
until it is covered with a bright brown skin.
A table-spoonful of currants✪ Rice Pudding, Baked, Plain may be added if
liked. Time to bake, thi-ee hom-s (unless the
oven is very gentle, the pudding will be dry
and burnt). Probable cost, 8d. Sufficient for
five or six persons.
Rice Pudding, Baked, Small.— Boil
a quarter of a pound of rice in a little more
than a pint of milk sweetened and flavoured
Avith almonds. When it is soft and thick pom-
it out, and mix with it three well-beaten eggs.
Butter some small cups thickly, and cover the
inside with candied peel cut into very thin
shreds. Half fill them with the rice, and put
it in very gently, not to displace the peel.
Bake the puddings in a moderate oven. When
done enough tura them out, and serve on a
neatly-folded napkin, and send cream, custard,
or wine sauce to table with them. Time to
bake, about forty minutes. Probable cost. Is.
Sufficient for five or six pei'sous. Or boil a
table-spoonful of rice in a quarter of a pint of
milk till tender, then mix with it a little sugar
and flavouring, a pinch of salt, and a slice of
butter. Peel, core, and slice a good-sized apple✪ Rice Pudding, Baked, Small,
and stew it to pulp with half a spoonful of
water, a small piece of butter, and a little sugar
which has been rubbed upon a lemon for a
minute or two. Put the apple into a small
buttered dish, niLx an egg with the rice, and
pour it over it. Bake in a moderate oven.
Time to bake, a quarter of an hour. Probable
cost, 4d. Sufficient for one person.
Rice Pudding, Boiled, Baron
Brisse's. — Wash half a pound of rice, pick
out the discoloured grains, and swell it gently
but thoroughly in as little milk as possible.
Turn it into a bowl, and when cool add the
lightly-grated rind of a fresh lemon, a pinch of
salt, four ounces of powdered sugar, a slice of
liutter, and the well-beaten yolks of three eggs.
Butter the inside of a copper cake-mould, and
sprinkle as many finely-grated bread-crumbs
over it as the butter will hold, shake off those
which do not adhere, and brush a little butter
lightly over those which do. Whisk the whites of
the eggs to a firm froth, and at the last moment
RIC
( 7.51 )
RIC
stir them graduiiUy into tho rice. Pour the
mixture gently into the mould, that the crumbs
may not be displaced, put it into a very gentle
oven, and let it remain until done enough.
Turn out carefully, so as not to break the pud-
ding. It ought to look like a well-browned
cake. Time to bake, one hour or more. Pi-o-
bable cost, Is. Sufficient for live or six persons.
Rice Pudding, Boiled, Cheap.— ✪ Rice Pudding, Boiled, Cheap
Page 1560 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
small tea-cupful of rice into a disli, sprinkle a little sugar upon it, and add a little grated lemon-rind, or any other flavouring. Pour over it three pints of cold milk, and add a piece of fresh butter the size of a threepennypiece. Put it in a very gentle oven, and bake until it is covered with a bright brown skin. A table-spoonful of currants may be added if liked. Time to bake, three hours (unless the oven is very gentle, the pudding will be dry and burnt). Probable cost, 8d. Sufficient for five or six persons.
Rice Pudding, Baked, Small.— Boil
a quarter of a pound of rice in a little more than a pint of milk sweetened and flavoured with almonds. When it is soft and thick pour out, and mix with it three well-beaten eggs. Butter some small cups thickly, and cover the inside with candied peel cut into very thin shreds. Half fill them with the rice, and put it in very gently, not to displace the peel. Bake the puddings in a moderate oven. When done enough tura them out, and serve on a neatly-folded napkin, and send cream, custard, or wine sauce to table with them. Time to bake, about forty minutes. Probable cost. Is. Sufficient for five or six persons. Or boil a table-spoonful of rice in a quarter of a pint of milk till tender, then mix with it a little sugar and flavouring, a pinch of salt, and a slice of butter. Peel, core, and slice a good-sized apple, and stew it to pulp with half a spoonful of water, a small piece of butter, and a little sugar which has been rubbed upon a lemon for a minute or two. Put the apple into a small buttered dish, niLx an egg with the rice, and pour it over it. Bake in a moderate oven. Time to bake, a quarter of an hour. Probable cost, 4d. Sufficient for one person.
Rice Pudding, Boiled, Baron Brisse's. — Wash half a pound of rice, pick out the discoloured grains, and swell it gently but thoroughly in as little milk as possible. Turn it into a bowl, and when cool add the lightly-grated rind of a fresh lemon, a pinch of salt, four ounces of powdered sugar, a slice of liutter, and the well-beaten yolks of three eggs. Butter the inside of a copper cake-mould, and sprinkle as many finely-grated bread-crumbs over it as the butter will hold, shake off those which do not adhere, and brush a little butter lightly over those which do. Whisk the whites of the eggs to a firm froth, and at the last moment
RIC
( 7.51 )
RIC
stir them gradually into tho rice. Pour the mixture gently into the mould, that the crumbs may not be displaced, put it into a very gentle oven, and let it remain until done enough. Turn out carefully, so as not to break the pudding. It ought to look like a well-browned cake. Time to bake, one hour or more. Probable cost, Is. Sufficient for live or six persons.
Rice Pudding, Boiled, Cheap.—
Records on this page
Rice Pudding, BakedRice Pudding, Boiled, Baron Brisse'sRice Pudding, Baked, PlainRice Pudding, Baked, SmallRice Pudding, Boiled, Cheap