Dessert

Rice and cheese pudding

Marion Harland’s original method for Rice and cheese pudding, retained as a source transcription for modern discovery.

DessertVegetarianOvenStovetopPublic domainHistoric recipeSource transcription

Est. prep15 min

Est. cook10 min

Est. serves6

Total25 min

Archive reference—not quantity-scaled yet.

Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.

Source transcription“Rice and cheese pudding” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 198

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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Image: WorkLife Meal Plan provenance-card renderer. This is a distinct archival reference image using the recipe title, cited page, and editorial estimates; it is not a photograph of a kitchen-tested result. Original branded raster card created for Cultured Spirits, LLC from public-domain source metadata.

From the cited source

Source ingredient cues

These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.

Boil a cupful of rice tender;
set at the side of the range for ten minutes.
Mix, then, with two beaten eggs, a tablespoonful of butter, pepper and salt to taste.
Set in the hot oven for five minutes.
Have ready a cupful of hot milk;
stir into it a tablespoonful of butter rolled in flour, half a cupful of grated cheese, a generous pinch of paprika, with salt to taste, and a pinch of baking-soda.
Lastly, and quickly, add a beaten egg.
At the end of ten minutes uncover and brown slightly.

Historical transcription

Source method

1
Boil a cupful of rice tender; drain dry in a hot colander; set at the side of the range for ten minutes. Mix, then, with two beaten eggs, a tablespoonful of butter, pepper and salt to taste. Line a well-greased dish with this paste, leaving a hollow in the middle. The walls of rice should be about an inch thick. Set in the hot oven for five minutes. Have ready a cupful of hot milk; stir into it a tablespoonful of butter rolled in flour, half a cupful of grated cheese, a generous pinch of paprika, with salt to taste, and a pinch of baking-soda. Lastly, and quickly, add a beaten egg. Pour this mixture into the hollowed rice, sift fine crumbs over it, and set covered in the oven. At the end of ten minutes uncover and brown slightly. Serve at once, as it falls into heaviness with standing.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.