Dessert
Savory rice pudding
Savory rice pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil and drain a cupful of rice.
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.
- Boil and drain a cupful of rice.
- Stir into it, while hot, a tablespoonful of butter and a cupful of hot milk with which has been mixed a teaspoonful of corn-starch dissolved in cold water.
- Add a well-beaten egg, salt and pepper, and spread upon a platter to cool.
- Meanwhile make ready two cupfuls of chopped meat of almost any kind—poultry, veal, lamb, mutton, beef, giblets, liver—or a mixture of several—whatever you have on hand.
- Chop half a can of mushrooms and work in;
- Butter a cake mold lavishly, put the pudding into it;
- fit on a close top and set in a pot of boiling water.
- Cook steadily for at least two hours.
- Dip the mold into ice-water to loosen the pudding from the sides, and turn out upon a hot platter.
Historical transcription
Source method
- 1
Boil and drain a cupful of rice. Stir into it, while hot, a tablespoonful of butter and a cupful of hot milk with which has been mixed a teaspoonful of corn-starch dissolved in cold water. Add a well-beaten egg, salt and pepper, and spread upon a platter to cool. Meanwhile make ready two cupfuls of chopped meat of almost any kind—poultry, veal, lamb, mutton, beef, giblets, liver—or a mixture of several—whatever you have on hand. Chop half a can of mushrooms and work in; season highly with paprika, kitchen bouquet and onion juice. Some even put in a little curry. Moisten slightly with gravy and when the rice has cooled mix all well together. Butter a cake mold lavishly, put the pudding into it; fit on a close top and set in a pot of boiling water. Cook steadily for at least two hours. Dip the mold into ice-water to loosen the pudding from the sides, and turn out upon a hot platter.
- 2
Send tomato sauce, mixed with grated cheese, around with it, or any gravy you may chance to have left over.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.