A Third Rice Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take the Flour of Rice six Ounces, put it into a Quart of Milk, and let it boil till it is pretty thick, hiring it all the while; then pour it into a Pan, and stir in half a Pound of fresh Butter, and a quarter of a Pound of Sugar; when it is cold, grate in a Nutmeg, beat Six Eggs with a Spoonful or two of Sack, beat and stir all well together, lay a thin Puff-paste at the Bottom of your Dish, and pour it in, and bake it.