Wash well the rice and place it in a sauce-pan, pour over
it the milk, and place the sauce-pan by the side of the fire.
Allow the contents to simmer for twenty minutes very
slowly. Beat well in a basin the egg and sugar together,
and when the rice has cooked twenty minutes add it, and
stir all well together. Grease a basin or mould with drip-
ping ; take the seeds from the raisins, and stick them over
the basin. Pour gently in the mixture from the basin, and
cover the basin with a piece of paper. Place the basin in a
sauce-pan, and pour round it as much boiling water as will
come half-way up the sides. Place the pan over the fire,
and allow the water to boil for one hour. Turn then the
pudding out on a very hot dish.
Ground Rice Shape.— One pint milk, three ounces ground
rice, three ounces sugar✪ Ground Rice Shape.
Place the rice in a basin, and pour over it one gill of the
milk, stir them well together until the rice is quite smooth.
Place in a sauce-pan the remainder of the milk, place the
pan over the fire, and let the milk get very hot, but not
* Directions for sheep-head pie, see page 268.
262 SIMPLE MILK PUDDINGS.
boiling; pour in then the moistened rice, stir constantly
with a wooden spoon until boiling, draw the pan on one
side, and let all boil slowly for fifteen minutes longer. Take
the pan from the fire, and add the sugar, stir well together
until the sugar is melted. Dip a mould or basin in cold
water, pour in the mixture, and when cold and set, turn it
out on a flat dish.
Corn -Flour Shape.— Two table-spoonfuls corn-flour, one
pint milk, one large table-spoonful of sugar✪ Corn-Flour Shape.
Place in a sauce-pan nearly all of the milk, and place it
over the fire to heat. Place in a basin the corn-flour and
sugar, and moisten them with the remainder of the milk ;
stir until the corn-flour is very smooth. "When the milk is
very hot, pour into it the corn-flour .and sugar, stir it very
quickly; and when boiling, allow it to boil ten minutes,
stirring all the time. Dip a mould or basin in cold water,
pour in the mixture, and when cold, turn .out on a flat
dish.
Barley Pudding. — One tea-cupful barley, one pint and
a half milk, three table-spoonfuls of sugar✪ Barley Pudding.
Place in a basin the barley, pour over enough cold water
to cover it, and allow this to soak over night. In the morn-
ing pour away the water, and pour over the milk, and let it
soak two hours. Grease well a pie-dish with dripping,
pour in the barley and milk, add the sugar, and let this
cook in a slow oven for two hours.
Sago Pudding. — Two ounces of sago, one pint of milk,
two table-spoonfuls of sugar, one egg, one half ounce of
dripping✪ Sago Pudding.
Place the sago in a basin and soak it for an hour in as
much water as cover it. Pour away the water and pour
over the milk, put both in a sauce-pan and stir over the
fire till boiling ; draw the pan on one side, and let the con-
tents simmer for twenty minutes. Beat well in a basin the
egg and sugar together with a fork. At the end of twenty
• BREAD PUDDING — CORN-FLOUR PUDDING. 263
minutes take the pan from the fire aud let the sago cool a
little, theu pour in the egg and sugar; stir well together.
Grease well a pie-dish with the dripping, and pour in the
mixture. Place the pie-dish in a moderate oven, and bake
for half an hour. ✪ Bread Pudding
Page 169 · 6 recipe records on this page
Presented as published in 1886. 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
Wash well the rice and place it in a sauce-pan, pour over it the milk, and place the sauce-pan by the side of the fire. Allow the contents to simmer for twenty minutes very slowly. Beat well in a basin the egg and sugar together, and when the rice has cooked twenty minutes add it, and stir all well together. Grease a basin or mould with dripping ; take the seeds from the raisins, and stick them over the basin. Pour gently in the mixture from the basin, and cover the basin with a piece of paper. Place the basin in a sauce-pan, and pour round it as much boiling water as will come half-way up the sides. Place the pan over the fire, and allow the water to boil for one hour. Turn then the pudding out on a very hot dish.
Ground Rice Shape.— One pint milk, three ounces ground rice, three ounces sugar.
Place the rice in a basin, and pour over it one gill of the
milk, stir them well together until the rice is quite smooth.
PPlace in a sauce-pan the remainder of the milk, place the pan over the fire, and let the milk get very hot, but nott
* Directions for sheep-head pie, see page 268.
262 SIMPLE MILK PUDDINGS.
boiling; pour in then the moistened rice, stir constantly with a wooden spoon until boiling, draw the pan on one side, and let all boil slowly for fifteen minutes longer. Take the pan from the fire, and add the sugar, stir well together until the sugar is melted. Dip a mould or basin in cold water, pour in the mixture, and when cold and set, turn it out on a flat dish.
Corn -Flour Shape.— Two table-spoonfuls corn-flour, one pint milk, one large table-spoonful of sugar.
Place in a sauce-pan nearly all of the milk, and place it over the fire to heat. Place in a basin the corn-flour and sugar, and moisten them with the remainder of the milk ; stir until the corn-flour is very smooth. "When the milk is very hot, pour into it the corn-flour .and sugar, stir it very quickly; and when boiling, allow it to boil ten minutes, stirring all the time. Dip a mould or basin in cold water, pour in the mixture, and when cold, turn .out on a flat dish.
Barley Pudding. — One tea-cupful barley, one pint and a half milk, three table-spoonfuls of sugar.
Place in a basin the barley, pour over enough cold water to cover it, and allow this to soak over night. In the morning pour away the water, and pour over the milk, and let it soak two hours. Grease well a pie-dish with dripping, pour in the barley and milk, add the sugar, and let this cook in a slow oven for two hours.
Sago Pudding. — Two ounces of sago, one pint of milk, two table-spoonfuls of sugar, one egg, one half ounce of dripping.
Place the sago in a basin and soak it for an hour in as much water as cover it. Pour away the water and pour over the milk, put both in a sauce-pan and stir over the fire till boiling ; draw the pan on one side, and let the contents simmer for twenty minutes. Beat well in a basin the egg and sugar together with a fork. At the end of twenty
• BREAD PUDDING — CORN-FLOUR PUDDING. 263
minutes take the pan from the fire aud let the sago cool a little, theu pour in the egg and sugar; stir well together. Grease well a pie-dish with the dripping, and pour in the mixture. Place the pie-dish in a moderate oven, and bake for half an hour.
Records on this page
Ground Rice ShapeCorn-Flour ShapeBarley PuddingSago PuddingBread PuddingCorn-Flour Pudding