Dessert
Rice pudding with eggs
Rice pudding with eggs, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil until soft one cupful of rice in plenty of hot water.
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 until soft one cupful of rice in plenty of hot water.
- Drain and while hot add one tablespoonful of butter.
- When cold add to it one cupful of sugar, one teaspoonful of grated nutmeg and one teaspoonful of ground cinnamon.
- Beat four eggs very light, whites and yolks separately, and add them to the rice.
- Then add one cupful of seeded raisins.
- Stir in one cupful of sweet milk gradually, turn into a buttered baking-dish and bake in a hot oven.
Historical transcription
Source method
- 1
Boil until soft one cupful of rice in plenty of hot water. Drain and while hot add one tablespoonful of butter. When cold add to it one cupful of sugar, one teaspoonful of grated nutmeg and one teaspoonful of ground cinnamon. Beat four eggs very light, whites and yolks separately, and add them to the rice. Then add one cupful of seeded raisins. Stir in one cupful of sweet milk gradually, turn into a buttered baking-dish and bake in a hot oven.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.