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Bread and Rice Pudding

Puddings
Historic

Rice boiled in milk, bread and egg mashed-in, nutmeg may be added (Eaton 1822, Walsh 1859, etc)

See: Rice Pudding


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

BREAD AND RICE PUDDING. Boil a quarter of a pound of rice in some milk till it is quite soft, put it into a bason, and let it stand till the next day. Soak some sliced bread in cold milk, drain it off, mash it fine, and mix it with the rice. Beat up two eggs with it, add a little salt, and boil it an hour.




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