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English Rice Pudding

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

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 A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). 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.

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.

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Ingredients

Method

  1. The quantities for this pudding are: six oz.
  2. of rice, one quart of milk (flavoured according to fancy), two oz.
  3. of sugar and three oz.
  4. of butter.
  5. The grains of rice should be kept somewhat firm, but the whole should be rather liquid.
  6. Thicken with three eggs;
  7. cook the preparation in the oven, in a pie-dish;
  8. and on taking the pudding out of the oven sprinkle its surface with icing sugar.