Rice Pudding
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Archive recipe
A historic Canadian dish of teacupful rice, butter, sugar, cream and wine. Adapted from Rice Pudding, from The Canadian Family Cook Book (1914).
Adapted from Rice Pudding, in The Canadian Family Cook Book (1914), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/rice-pudding-7.md.
The dish
4 of 11 items checked
archive.org
4 of 11 items checked · 3 aisles
Wash rice, and boil it in two teacupfuls of water
Then add, while the rice is hot, butter, sugar, eggs well beaten, nutmeg, a little salt, one glass of wine, raisins, currants, citron, and cream
Mix well, pour into buttered dish and bake an hour in a moderate oven
Adapted from Open Recipe Archive · The Canadian Family Cook Book (1914; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)