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