Dutch Rice Pudding
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
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 Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). 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.
Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- four ounces of rice
- a pint of milk
- a stick of cinnamon
- two ounces of butter melted
- three ounces of sugar
- four eggs
Method
- Soak four ounces of rice in warm water half an hour;
- drain away the water, put the rice into a stewpan, with half a pint of milk, and half a stick of cinnamon, and simmer it till tender.
- When cold, add four eggs well beaten, two ounces of butter melted in a tea-cupful of cream;
- and add three ounces of sugar, a quarter of a nutmeg, and a good piece of lemon peel.
- Put a light puffpaste into a mould or dish, or grated tops and bottoms, and bake in a quick oven.