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Here is another recipe from the Duane Family of New York. Their recipes date from 1840-1874. This one is for rice pudding, one of my favorite desserts.
Rice Pudding
1/2 pound of rice flour boiled in 3 pints of milk
When cold, beat 8 eggs well with 1/2 lb. of butter and 1/2 lb. of sugar, cinnamon, mace or nutmeg to your taste.
Bake half an hour.
Note: You can lay a puff paste(pastry) over the sides and rim of the dish and put in raisins, candied citron or other dried sweet meats.
From New York Historical Museum Collection.
Rice Pudding
1/2 pound of rice flour boiled in 3 pints of milk
When cold, beat 8 eggs well with 1/2 lb. of butter and 1/2 lb. of sugar, cinnamon, mace or nutmeg to your taste.
Bake half an hour.
Note: You can lay a puff paste(pastry) over the sides and rim of the dish and put in raisins, candied citron or other dried sweet meats.
From New York Historical Museum Collection.
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