English Rice Pudding
A historical recipe from Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893).
A historical recipe
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three, by Maria Parloa (1893). Project Gutenberg eBook #56540.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom.
Associated with United Kingdom by a demonym leading its title: English (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.
Credit
From Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893). Digitised by Project Gutenberg, eBook #56540 (https://www.gutenberg.org/ebooks/56540). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients
- 1 gill of chopped suet
- 1 gill of stoned raisins
- 1 gill of sugar
- 1 quart of milk
- one pint of the milk
Method
- 1 gill of chopped suet.
- 1 gill of stoned raisins.
- 1 heaped gill of rice.
- 1 level teaspoonful of salt.
- 1 gill of sugar.
- 1 quart of milk.
- Wash the rice, and mix it with the suet, sugar, raisins, and salt.
- Add one pint of the milk;
- then place in a very moderate oven and cook for half an hour.
- At the end of that time stir in the second pint of milk, and continue cooking slowly for two hours.
- Serve hot.
Plating
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