Dessert
Rice pudding as a vegetable
Rice pudding as a vegetable, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil one cupful of raw rice twenty minutes, or until soft, but not broken.
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.
- Boil one cupful of raw rice twenty minutes, or until soft, but not broken.
- Beat four eggs light, and when you have stirred a tablespoonful of butter into the rice add these and season with pepper and salt.
- Stir in, gradually, a scant quart of milk;
- beat all well for one minute, turn into a buttered pudding-dish and bake, covered, half an hour;
Historical transcription
Source method
- 1
Boil one cupful of raw rice twenty minutes, or until soft, but not broken. Beat four eggs light, and when you have stirred a tablespoonful of butter into the rice add these and season with pepper and salt. Stir in, gradually, a scant quart of milk; beat all well for one minute, turn into a buttered pudding-dish and bake, covered, half an hour; then brown.
- 2
It should be as light as a soufflé, and must be eaten at once. A pleasing accompaniment to roast poultry of any kind.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.