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Dutch Rice Pudding

Soak four ounces of rice in warm water half an hour : drain the latter from it, and throw it into stewpan, with half a pint of milk, half a stick of cinnamon, and simmer till tender. When cold, add four whole eggs well beaten, two ounces of butter melted in a teaspoonful of cream; and put three ounces of sugar, a quarter of a nutmeg, and a good piece of lemon-peel.

Put a light puff paste into a mould or dish, or grated tops and bottoms, and bake in a quick oven.

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