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A common rice pudding from Eliza Acton's Modern Cookery for Private Families

29 APRIL 2011
rice pudding Enlarge
  • 6oz pudding rice
  • 1 quart milk
  • 3oz sugar
  • 3 large eggs or 4 small
  • Nutmeg
  • Lemon rind
  • Cinnamon


Throw six ounces of rice into plenty of cold water, and boil it gently from eight to ten minutes; drain it well in a sieve or strainer, and put it into a clean saucepan with a quart of milk; let it stew until tender, sweeten it with three ounces of sugar, stir to it, gradually, three large, or four small eggs, beaten and strained; add grated nutmeg, lemon-rind, or cinnamon to give it flavour, and bake it one hour in a gentle oven.

Rice, 6 oz.; in water, 8 to 10 minutes. Milk, 1 quart: ¾ to 1 hour. Sugar, 3 oz.; eggs, 3 large, or 4 small; flavouring of nutmeg, lemon-rind, or cinnamon: bake 1 hour, gentle oven.


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