Mrs Beetons Puddings and Desserts Revisited
Boiled Rice Pudding
900ml (1½ pints) Milk
110g (4oz) Rice
50g (2oz) Butter
4 Eggs
4 large tbsp Sugar
½ saltspoon Salt
Flavouring, to taste
Stew the rice very gently in the milk and when it is tender.
Pour it into a basin.
Stir in the butter and let it stand to cool.
Beat the eggs and add to the rice with the sugar, salt and any desired flavouring, such as nutmeg, powdered cinnamon, grated lemon peel, vanilla or bitter almond essence.
Stir well, put the pudding into a buttered basin.
Tie it down with a cloth.
Boil for 1¼ hour.
Time: 1¼ hour.
Sufficient for 5 or 6 persons.
Seasonable at any time.
BOILED RICE PUDDING
1345. INGREDIENTS - 1/4 lb. of rice, 1-1/2 pint of new milk, 2 oz. of butter, 4 eggs, 1/2 saltspoonful of salt, 4 large tablespoonfuls of moist sugar, flavouring to taste.
Mode - Stew the rice very gently in the above proportion of new milk, and, when it is tender, pour it into a basin; stir in the butter, and let it stand to cool; then beat the eggs, add these to the rice with the sugar, salt, and any flavouring that may be approved, such as nutmeg, powdered cinnamon, grated lemon-peel, essence of bitter almonds, or vanilla. When all is well stirred, put the pudding into a buttered basin, tie it down with a cloth, plunge it into boiling water, and boil for 1-1/4 hour.
Time - 1-1/4 hour.
Average cost, 1s.
Sufficient for 5 or 6 persons.
Seasonable at any time.
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