Russian Seed, or ground Rice Pudding
A historical recipe from New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807).
A historical recipe
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Project Gutenberg eBook #69519.
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 New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Digitised by Project Gutenberg, eBook #69519 (https://www.gutenberg.org/ebooks/69519). 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.
Russia. Associated with Russia by a demonym leading its title: Russian (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
- a pint of new milk
- two eggs
Method
- Boil a large spoonful heaped of either in a pint of new milk, with lemonpeel and cinnamon.
- When cold add sugar, nutmeg, and two eggs, well beaten.
- Bake with a crust round the dish.
- Observations on making Puddings.
- The outside of a boiled pudding often tastes disagreeably, which arises from the cloth not being nicely washed, and kept in a dry place.
- It should be dipped in boiling water, squeezed dry, and floured, when to be used.
- If bread, it should be tied loose;
- if batter, tight over.
- The water should boil quick when the pudding is put in;
- and it should be moved about for a minute, lest the ingredients should not mix.
- Batter pudding should be strained through a coarse sieve, when all is mixed.
- In others the eggs separately.
- The pans and basons must be always buttered.
- A pan of cold water should be ready, and the pudding dipt in as soon as it comes out of the pot, and then it will not adhere to the cloth.