Transcribe
Translate
New England manuscript cookbook, 1880-1910
Page 30a
More information
digital collection
archival collection guide
transcription tips
Rice Pudding 1 1/2 pts milk, put in dbl. Boiler, add grated rind lemon when boils, stir in 1/2 cup well washed rice & a little salt cook till tender. Milk should nearly boil away. Mix in carefully 1/2 cup sugar and 1/4 box gelatine which has been soaked in 1/2 cup cold water for one hour & then melted over hot water. When nearly cold add 3 teaspoons any flavoring. When beginning to set stir in lightly whipped cream & harden. Apple Pare & slice thin 3 or 4 apples. Put layer in pudding dish, then layer of bread crumbs, with brown sugar & cinnamon. Fill this way. Put bread crumbs on top with lumps of butter. Bake 1 hr. Serve with cream.
Saving...
prev
next
Rice Pudding 1 1/2 pts milk, put in dbl. Boiler, add grated rind lemon when boils, stir in 1/2 cup well washed rice & a little salt cook till tender. Milk should nearly boil away. Mix in carefully 1/2 cup sugar and 1/4 box gelatine which has been soaked in 1/2 cup cold water for one hour & then melted over hot water. When nearly cold add 3 teaspoons any flavoring. When beginning to set stir in lightly whipped cream & harden. Apple Pare & slice thin 3 or 4 apples. Put layer in pudding dish, then layer of bread crumbs, with brown sugar & cinnamon. Fill this way. Put bread crumbs on top with lumps of butter. Bake 1 hr. Serve with cream.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
