Dessert
Rice custard
Rice custard, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream a tablespoonful of butter with two of powdered sugar, and gradually work in th.
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.
- Cream a tablespoonful of butter with two of powdered sugar, and gradually work in three beaten eggs.
- Add two cupfuls of milk, and when you have a smooth mixture, two cupfuls of cold, boiled rice.
- Beat until free from lumps, add a pinch of salt, and turn into a greased pudding-dish.
- Set in the oven in a pan of boiling water, and bake, covered, until the custard is set.
- Eat cold with sugar and cream.
Historical transcription
Source method
- 1
Cream a tablespoonful of butter with two of powdered sugar, and gradually work in three beaten eggs. Add two cupfuls of milk, and when you have a smooth mixture, two cupfuls of cold, boiled rice. Beat until free from lumps, add a pinch of salt, and turn into a greased pudding-dish. Set in the oven in a pan of boiling water, and bake, covered, until the custard is set. Uncover and brown. Eat cold 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.