Swedish Rice Pudding
A historical recipe from The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844).
A historical recipe
The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed., by Bury, Charlotte Campbell, Lady (1844). Project Gutenberg eBook #29232.
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 The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844). Digitised by Project Gutenberg, eBook #29232 (https://www.gutenberg.org/ebooks/29232). 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.
Sweden. Associated with Sweden by a demonym leading its title: Swedish (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
- one pound of rice six
- one pound of sugar
Method
- Wash one pound of rice six or eight times in warm water;
- put it into a stewpan upon a slow fire till it bursts;
- strain it through a sieve;
- add to the rice one pound of sugar, previously well clarified, and the juice of six or eight oranges, and of six lemons, and simmer it on the fire for half an hour.
- Cover the bottom and the edges of a dish with paste, taking care that the flour of which the paste is made be first thoroughly dried.
- Put in your rice, and decorate with candied orange-peel.