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Sweets/Treats A Rice Pudding

569. a rice pudding.
(from The Complete Cook: Plain and Practical Directions for Cooking and Housekeeping by J.M. Sanderson, 1846)

Ingredients:

2 oz. rice​
boiling water​
2 eggs​
sugar​
nutmeg​
1 oz. suet, or butter​
currants (optional)​
flour​
sauce...​
boiled milk​
sugar​
nutmeg​
or, use a wine sauce​
Instructions:

Take two parts of a pound of rice, put it in a cloth or bag that would hold three times the quantity; put it into boiling water, and let it boil an hour. Take it up, and beat two eggs and add to it; mix and beat with the rice a little sugar, nutmeg, and one ounce of suet, or butter, with or without currants; flour a cloth and tie it tight in it, and let it boil half an hour. Sauce, boiled milk with a little sugar and nutmeg, or wine sauce.​
 
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rice pudding. 19.
(from The Young Housekeeper's Friend, by Mrs. Mary Hooker Cornelius, 1846)

Ingredients:

1 teacup rice​
2 teacups water​
1 quart milk​
5 to 6 peach leaves​
butter​
salt​
3 - 4 eggs​
1/2 cup sugar​
nutmeg​

Instructions:

Boil a teacupful of rice in two teacups of water. When it has swelled so as to absorb all the water, add a quart milk and five or six peach leaves and boil it until the rice is perfectly soft. Take it from the fire, remove the peach leaves, add a small piece of butter, a little salt, and three to four eggs, beaten with a teacup of sugar. Put into a buttered dish, grate nutmeg over the top, and bake three quarters of an hour.​


Another unusual version of Rice Pudding is from Mrs. M.H. Cornelius. This version calls for peach leaves.
 
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