A Rice Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a quarter of a Pound of Rice, put it into a Sauce-pan, with a Quart of new Milk, a Stick of Cinnamon, stir it often to keep it from sticking to the Sauce-pan. When it is boiled thick, pour it into a Pan, and stir in a quarter of a Pound of fresh Butter, and Sugar to your Palate; grate in half a Nutmeg, and add three or four Spoonfuls of Rose-water, stir all well together; when it is cold, heat up eight Eggs, with half the Whites, beat it all well together, butter a Dish and pour it in, and bake it. You may lay a Puff-paste first all over the Dish; for Change put in a few Currans and Sweetmeats, if you chuse it.

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