Rice Flour Pudding
A historical recipe from The Golden Age Cook Book, by Henrietta Latham Dwight (1898).
A historical recipe
The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Project Gutenberg eBook #26209.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.
Source and licence
From The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Digitised by Project Gutenberg, eBook #26209 (https://www.gutenberg.org/ebooks/26209). 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.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
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Ingredients
Method
- Take a quart of milk, leaving out enough to mix with three ounces of rice flour, put the rest in a saucepan over the fire.
- When it boils add one ounce and a half of sugar, one-half ounce of sweet and a few bitter almonds, blanched and pounded, or chopped very fine, one ounce of butter, and a small piece of vanilla bean if convenient, if not flavor at the last with vanilla extract.
- Mix the three ounces of rice flour with milk, reserved from the quart, and stir into the pudding.
- Beat one egg yolk with half a cup of cream and stir in just before removing from the fire.
- Turn into a mould that has been dipped in cold water and serve very cold with fruit sauce.