four ounces of rice, and drain it. Put it into a
saucepan with a pint of milk, and let it simmer
gently for half an hour. Add two ounces of
fresh butter, and simmer again until it is
quite soft. Pour it out, sweeten and flavour
with any agreeable flavouring, and beat it up
with two well-whisked eggs✪ Rice Pudding with Jam. Turn it into a
plain mould well buttered, and bake in a gentle
oven. Turn it out before serving, and garnish
with any bright-coloured jam spread round or
upon it. Time to bake, half an hour. Pro-
bable cost, 9d. Sufficient for four persons.
Rice Puddings, Savoviry , — No. i .
Boil half a pound of rice in a quart of milk
till it is tender without being broken. Pour
it into a bowl, and mix with it a pinch of salt,
a tea-spoonful of white pepper, a tea-spoonful
of dry mustard, three table-spoonfuls of grated
cheese,. and three eggs✪ Savory Rice Pudding No. 1. Beat the pudding well,
turn it into a buttered dish, and bake in a
well-heated oven. Probable cost, Is. 3d. Suf-
ficient for five or six persons. Time to bake,
about one hour. No. 2. Boil half a pound of
rice in a quart of milk till it is tender and
has absorbed the liquor. Turn it into a bowl,
and when cool mix with it a tea-spoonful of
salt, a tea-spoonful of white pepper, a dessert-
spoonful of shred parsley, and two moderate-
sized onions which have been boiled till tender
and pounded with a slice of fresh butter. Jlix
these ingredients thoroughly, and add three well-
beaten eggs. Turn the pudding into a buttered
dish, and bake in a well-heated oven. Time
to bake, three-quarters of an hour to one hour.
Probable cost, Is. Sufficient for five or six
persons.
Rice Pufifs. — Take a pint of rice-flour, and
add enough boiling water or milk to make a
batter. When cold, add four eggs well beaten,
together with a tea-spoonful of salt. Drop
this preparation in large spoonfuls into hot fat.
Rice, Pyramids of. — Boil as much rice
as is required in milk until it is very soft. Beat
it well to a smooth paste, and press it into small
moulds of a pyramid shape, or, failing these,
mould it with a spoon into small pjTamids
about three inches high. Take a little rice out
of the centre of these, and till the empty space
with a savoury mince of any kind. Serve the
pyramids on a dish, and pour rich brown gravy
round them. Garnish the dish with sippets.
Rice Sauce : A Substitute for Bread
Sauce. — Wash two ounces of rice, di-ain it,
and simmer until tender in half a pint of milk I
with a moderate-sized onion, half a dozen:
peppercorns, and a pinct of salt. Take out
the onion and peppercorns, and rub the rice
through a sieve ; boil it up again -with a little
more milk if it is too thick, and dissolve a
small piece of butter in it. A piece of mace or
half a dozen allspice may be stewed in the
sauce if liked. Time, one hour. Probable cost,
4d. Sufficient for five or six persons.
Page 1563 · 3 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
four ounces of rice, and drain it. Put it into a saucepan with a pint of milk, and let it simmer gently for half an hour. Add two ounces of fresh butter, and simmer again until it is quite soft. Pour it out, sweeten and flavour with any agreeable flavouring, and beat it up with two well-whisked eggs. Turn it into a plain mould well buttered, and bake in a gentle oven. Turn it out before serving, and garnish with any bright-coloured jam spread round or upon it. Time to bake, half an hour. Probable cost, 9d. Sufficient for four persons.
Rice Puddings, Savoury , — No. i . Boil half a pound of rice in a quart of milk till it is tender without being broken. Pour it into a bowl, and mix with it a pinch of salt, a tea-spoonful of white pepper, a tea-spoonful of dry mustard, three table-spoonfuls of grated cheese, and three eggs. Beat the pudding well, turn it into a buttered dish, and bake in a well-heated oven. Probable cost, Is. 3d. Sufficient for five or six persons. Time to bake, about one hour. No. 2. Boil half a pound of rice in a quart of milk till it is tender and has absorbed the liquor. Turn it into a bowl, and when cool mix with it a tea-spoonful of salt, a tea-spoonful of white pepper, a dessert-spoonful of shred parsley, and two moderatesized onions which have been boiled till tender and pounded with a slice of fresh butter. Jlix these ingredients thoroughly, and add three wellbeaten eggs. Turn the pudding into a buttered dish, and bake in a well-heated oven. Time to bake, three-quarters of an hour to one hour. Probable cost, Is. Sufficient for five or six persons.
Rice Pufifs. — Take a pint of rice-flour, and add enough boiling water or milk to make a batter. When cold, add four eggs well beaten, together with a tea-spoonful of salt. Drop this preparation in large spoonfuls into hot fat.
Rice, Pyramids of. — Boil as much rice as is required in milk until it is very soft. Beat it well to a smooth paste, and press it into small moulds of a pyramid shape, or, failing these, mould it with a spoon into small pyramids about three inches high. Take a little rice out of the centre of these, and till the empty space with a savoury mince of any kind. Serve the pyramids on a dish, and pour rich brown gravy round them. Garnish the dish with sippets.
Rice Sauce : A Substitute for Bread
Sauce. — Wash two ounces of rice, drain it, and simmer until tender in half a pint of milk I
with a moderate-sized onion, half a dozen: peppercorns, and a pinct of salt. Take out the onion and peppercorns, and rub the rice through a sieve ; boil it up again -with a little more milk if it is too thick, and dissolve a small piece of butter in it. A piece of mace or half a dozen allspice may be stewed in the sauce if liked. Time, one hour. Probable cost, 4d. Sufficient for five or six persons.
Records on this page
Rice Pudding with JamSavory Rice Pudding No. 1Savory Rice Pudding No. 2