A Fine Rice Pudding

Name: A Fine Rice Pudding
Cuisine: United Kingdom
Ingredients: Break a pair of good beef marrow bones, take out the marrow, cut it into small square pieces, and stir them in; then put it into a dish, and send it to be baked. This is very delicate and fit to appear on any table.; Break a pair of good beef marrow bones, take out the marrow, cut it into small square pieces, and stir them in; then put it into a dish, and send it to be baked. This is very delicate and fit to appear on any table.; Beat up 6 eggs using only three of the whites, mix them with the rice and milk, and then put in the currants and raisins and stir all well together.; Beat up 6 eggs using only three of the whites, mix them with the rice and milk, and then put in the currants and raisins and stir all well together.; Beat up 6 eggs using only three of the whites, mix them with the rice and milk, and then put in the currants and raisins and stir all well together.; Beat up 6 eggs using only three of the whites, mix them with the rice and milk, and then put in the currants and raisins and stir all well together.; When the rice is boiled tender, and the whole is thick, take it from the fire.; Pick and wash half a pound of currants, and stone the same quantity of the finest raisins of the sun.; Clean some rice, blanch it in water and then set it in milk proportionate to the quantity of the rice; put in some salt at first, and when it is half boiled break in a large stick of cinnamon, let it boil some time longer with this, and then add some fine sugar powdered.; Clean some rice, blanch it in water and then set it in milk proportionate to the quantity of the rice; put in some salt at first, and when it is half boiled break in a large stick of cinnamon, let it boil some time longer with this, and then add some fine sugar powdered.; Clean some rice, blanch it in water and then set it in milk proportionate to the quantity of the rice; put in some salt at first, and when it is half boiled break in a large stick of cinnamon, let it boil some time longer with this, and then add some fine sugar powdered.; Clean some rice, blanch it in water and then set it in milk proportionate to the quantity of the rice; put in some salt at first, and when it is half boiled break in a large stick of cinnamon, let it boil some time longer with this, and then add some fine sugar powdered.; Clean some rice, blanch it in water and then set it in milk proportionate to the quantity of the rice; put in some salt at first, and when it is half boiled break in a large stick of cinnamon, let it boil some time longer with this, and then add some fine sugar powdered.; Clean some rice, blanch it in water and then set it in milk proportionate to the quantity of the rice; put in some salt at first, and when it is half boiled break in a large stick of cinnamon, let it boil some time longer with this, and then add some fine sugar powdered.

Mrs. Martha Bradley, Bath, 1745

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

Clean some rice, blanch it in water and then set it in milk proportionate to the quantity of the rice; put in some