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1800s Cooking Tips and Recipes

A Rice Pudding One quarter of a pound rice, one quarter of an ounce of cinnamon, to a quart of milk (stirred often to keep from burning) and boil quick, cook and add half a nutmeg, four ounces butter, four spoons rose-water, eight eggs; butter or puff paste a dish and pour the above composition into it, and bake one and half hour. No. 2. Boil six ounces rice in a quart of milk, on a slow fire till tender, stir in half a pound of butter, interim beat eight eggs, add to the pudding when cold, with sugar, salt, rose-water and spices to your taste, adding raisins or currants, bake as No. 1. No. 3. Eight spoons rice boiled in two quarts milk, when cooled and eight eggs, six ounces butter, wine, sugar and spices, a sufficient quantity - bake two hours. No. 4. Boil in water half pound of ground rice till soft, add two quarts milk and scald, cool and add eight eggs, six ounces butter, one pound raisins, salt, cinnamon and a small nutmeg, bake two hours. No. 5. A cheap one. - Half a pint rice, six ounces sugar, two quarts milk, salt, butter, and alspice, put cold into hot oven, bake two and half hours. No. 6. Put six ounces rice into water or milk and water, let it swell or soak tender, then boil gently, stir in a little butter, when cool stir in a quart of milk, six or eight eggs well beaten, and add cinnamon, nutmeg and sugar to your taste - bake.

Amelia Simmons’ American Cookery, 1814

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