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Polish Rice Pudding

A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).

A historical recipe

365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.

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 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Digitised by Project Gutenberg, eBook #10011 (https://www.gutenberg.org/ebooks/10011). 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.

Poland. Associated with Poland by a demonym leading its title: Polish (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. Heat 1 quart of milk;
  2. add 1 cup of boiled rice, 3 ounces of seeded raisins and 2 ounces of currants.
  3. Let cook ten minutes.
  4. Then add the grated peel of a lemon, 1/4 of a grated nutmeg and the yolks of 6 eggs well beaten with 1 cup of sugar.
  5. Mix thoroughly and pour into a well-buttered pudding-dish;
  6. let bake until done.
  7. Then beat the whites to a stiff froth with 3 tablespoonfuls of pulverized sugar;
  8. flavor with vanilla.
  9. Spread on the pudding and let brown slightly in a hot oven.
  10. Serve with lemon sauce.