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From "76." A cook book (1876).

Source and licence

From "76." A cook book (1876), printed page 140, digitised by the Internet Archive: https://archive.org/details/76cookbook00desm

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Put one pint of rice, swelled till quite dry, into three pints of milk, and boil till quite soft;
  2. just as it boils add a piece of butter the size of a walnut and two tablespoons of rose or peach water.
  3. Wet the cups and fill them.
  4. When cold, turn out and serve with boiled custard or sugar and cream.