Dinner
Boiled rice with milk and egg
Boiled rice with milk and egg, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash a cupful of rice and cook in an abundance of boiling water slightly salted unti.
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.
- Wash a cupful of rice and cook in an abundance of boiling water slightly salted until tender, but not pasty.
- Drain off every drop of the water, shaking the rice in a colander.
- Return the cereal to the fire in a double boiler and stir into it a quart of boiling milk, into which three beaten eggs have been gradually whipped.
- Cook gently for a few minutes, or until much of the milk has been absorbed.
- Eat with sugar and cream.
Historical transcription
Source method
- 1
Wash a cupful of rice and cook in an abundance of boiling water slightly salted until tender, but not pasty. Drain off every drop of the water, shaking the rice in a colander. Return the cereal to the fire in a double boiler and stir into it a quart of boiling milk, into which three beaten eggs have been gradually whipped. Cook gently for a few minutes, or until much of the milk has been absorbed. Eat with sugar and cream.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.