The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Victorian Baked Rice Pudding

Pastries - Sweet Open Pies
Historic

Rice, eggs, milk, butter, beef marrow, currants, brandy, lemon and spices, stewed and filled into paste-lined dish. Baked (Mrs.B)

See: Rice Pudding


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

BAKED RICE PUDDING.
I.

1342. INGREDIENTS: 1 small teacupful of rice, 4 eggs, 1 pint of milk, 2 oz. of fresh butter, 2 oz. of beef marrow, ¼ lb. of currants, 2 tablespoonfuls of brandy, nutmeg, ¼ lb. of sugar, the rind of½ lemon.
Mode: Put the lemon-rind and milk into a stewpan, and let it infuse till the milk is well flavoured with the lemon; in the mean time, boil the rice until tender in water, with a very small quantity of salt, and, when done, let it be thoroughly drained. Beat the eggs, stir to them the milk, which should be strained, the butter, marrow, currants, and remaining ingredients; add the rice, and mix all well together. Line the edges of the dish with puff-paste, put in the pudding, and bake for about ¾ hour in a slow oven. Slices of candied-peel may be added at pleasure, or Sultana raisins may be substituted for the currants.
Time: ¾ hour.
Average cost: 1s. 3d.
Sufficient: for 5 or 6 persons.
Seasonable: Suitable for a winter pudding, when fresh fruits are not obtainable.

II.
(Plain and Economical; a nice Pudding for Children.)
1343. INGREDIENTS: 1 teacupful of rice, 2 tablespoonfuls of moist sugar, 1 quart of milk,½ oz. of butter or 2 small tablespoonfuls of chopped suet,½ teaspoonful of grated nutmeg.
Mode: Wash the rice, put it into a pie-dish with the sugar, pour in the milk, and stir these ingredients well together; then add the butter cut up into very small pieces, or, instead of this, the above proportion of finely-minced suet; grate a little nutmeg over the top, and bake the pudding, in a moderate oven, from 1-½ to 2 hours. As the rice is not previously cooked, care must be taken that the pudding be very slowly baked, to give plenty of time for the rice to swell, and for it to be very thoroughly done.
Time: 1-½ to 2 hours.
Average cost: 7d.
Sufficient: for 5 or 6 children.
Seasonable: at any time.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats