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Rice Pudding

A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.

A historical recipe

My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.

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: food kept without cooking or cold storage. Check current food-safety guidance before following this.

Source and licence

From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). 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.

Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "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.

  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

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Ingredients

Method

  1. One cup of rice boiled soft in water, add a pint of cold milk, and a piece of butter size of an egg, salt to taste, yolks of four eggs, rind of lemon grated.
  2. Mix and bake one half hour.
  3. Beat the whites of four eggs, stir in a pint of sugar, juice of one good sized lemon.
  4. After the pudding is baked and cooled a little pour this over and brown in the oven.
  5. Eat cold;
  6. this will keep for several days.
  7. SUET PUDDING.
  8. (Plain.) MRS STUART OLIVER.
  9. Three quarters of a pound of flour, one quarter of a pound suet chopped fine;
  10. mix with an egg and milk.