Boiled Rice Dumplings, Custard Sauce
A historical recipe from The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887).
A historical recipe
The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Project Gutenberg eBook #13923.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Digitised by Project Gutenberg, eBook #13923 (https://www.gutenberg.org/ebooks/13923). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a pound of rice
- two ounces of butter
- three ounces of sugar
- a saltspoonful of mixed ground spice
- a tablespoonful or two of cream
- a gill of cream
- one-half cupful of beef suet chopped fine
- one teaspoonful of cream of tartar sifted
- a cupful of flour
- a teaspoonful of soda dissolved
- a teaspoonful of salt
- One cupful of suet chopped fine
- one cupful of grated English muffins
- a teaspoonful of baking powder
- one pint of milk
- a pint of boiling milk
- two eggs
Method
- Boil half a pound of rice, drain and mash it moderately fine.
- Add to it two ounces of butter, three ounces of sugar, half a saltspoonful of mixed ground spice, salt and the yolks of two eggs.
- Moisten a trifle with a tablespoonful or two of cream.
- With floured hands shape the mixture into balls, and tie them in floured pudding cloths.
- Steam or boil forty minutes and send to table with a custard sauce made as follows:-- Mix together four ounces of sugar and two ounces of butter (slightly warmed).
- Beat together the yolks of two eggs and a gill of cream;
- mix and pour the sauce in a double saucepan;
- set this in a pan of hot water and whisk thoroughly three minutes.
- Set the saucepan in cold water and whisk until the sauce is cooled.
- SUET DUMPLINGS.
- No.
- 1.
- One pint bowl of fine bread crumbs, one-half cupful of beef suet chopped fine, the whites and yolks of four eggs beaten separately and very light, one teaspoonful of cream of tartar sifted into half a cupful of flour, half a teaspoonful of soda dissolved in a little water, and a teaspoonful of salt.
- Wet it all together with milk enough to make a stiff paste.
- Flour your hands and make into balls.
- Tie up in separate cloths that have been wrung out in hot water and floured inside;
- leave room, when tying, for them to swell.
- Drop them into boiling water and boil about three-quarters of an hour.
- Serve hot, with wine sauce, or syrup and butter.
- SUET DUMPLINGS.
- No.
- 2.
- One cupful of suet chopped fine, one cupful of grated English muffins or bread, one cupful of flour, half a teaspoonful of baking powder, half a cupful of sugar, two eggs, one pint of milk, a large pinch of salt.
- Sift together powder and flour, add the beaten eggs, grated muffins, sugar, suet and milk;
- form into smooth batter, which drop by tablespoonfuls into a pint of boiling milk, three or four at a time;
- when done, dish and pour over the milk they were boiled in.
- A Danish dish;
- very good.