Dessert
Rice custard pudding
Rice custard pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a white sauce by cooking together, until they bubble, a tablespoonful of flour .
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.
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.
- Make a white sauce by cooking together, until they bubble, a tablespoonful of flour and one of butter, and pouring on them a cupful of milk.
- When cool, beat into this sauce three-quarters of a cupful of cold boiled rice and four well-beaten eggs.
- Turn into a buttered pudding-dish, put the dish into a pan of boiling water and cook until the custard is set.
- A quarter of an hour should suffice.
Historical transcription
Source method
- 1
Make a white sauce by cooking together, until they bubble, a tablespoonful of flour and one of butter, and pouring on them a cupful of milk. Stir until thick, and set aside to cool. When cool, beat into this sauce three-quarters of a cupful of cold boiled rice and four well-beaten eggs. Turn into a buttered pudding-dish, put the dish into a pan of boiling water and cook until the custard is set. A quarter of an hour should suffice. Eat with a vanilla sauce made according to the following directions:
- 2
Put a cupful of boiling water into a saucepan over the fire, stir into it two teaspoonfuls of corn-starch dissolved in cold water, one teaspoonful of butter, half a cupful of sugar, a teaspoonful of lemon juice and a teaspoonful of vanilla. Stir until the sauce boils and thickens.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.