FoodReference Website

Recipe Section -

Home   |    Food Articles   |    Food Trivia   |    Today in Food History   |    RECIPES   |    Cooking Tips   |    Who's Who   |    Food Quotes   |    Videos   |    Trivia Quizzes   |    Crosswords   |    Food Poems   |    Cookbooks   |    Food Posters   |    Shop Kitchen Tools   |    Recipe Contests   |    Culinary Schools   |    Gourmet Tours   |    Food Festivals & Shows

You are here HomeRecipes

 1796 COOKBOOKPUDDINGS >  Rice Puddings >



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




Recipes from American Cookery
 by Amelia Simmons (1796)

Rice Puddings

A Rice Pudding
One quarter of a pound rice, one quarter of an ounce of cinnamon, to a quart of milk (stirred often to keep from burning) and boil quick, cool and add half a nutmeg, 4 ounces butter, 4 spoons rose-water, 8 eggs; butter or puff paste a dish and pour the above composition into it, and bake one and half hour.

No. 2
Boil 6 ounces rice in a quart of milk, on a slow fire till tender, stir in half pound butter, interim beat 8 eggs, add to the pudding when cold with sugar, salt, rose-water and spices to your taste, adding raisins or currants, bake as No.1.

No. 3 8 spoons rice boiled in 2 quarts milk, when cooled add 8 eggs, 6 ounces butter, wine, sugar and spices, a sufficient quantity -- bake 2 hours.

N.B. The mode of introducing the ingredients is a material point; in all cases where eggs are mentioned it is understood to be well beat, whites and yolks; and the spices, fine and settled.


PUDDINGS     |     Rice Puddings     |     More Rice Puddings     |     Tasty Indian Puddings     |     A Sunderland Pudding     |     A Whitpot     |     A Bread Pudding     |     A Flour Pudding     |     A Boiled Flour Pudding     |     A Cream Almond Pudding     |     An Apple Pudding Dumplin     |     Potatoe Pudding     |     Apple Pudding     |     Carrot Pudding     |     Crookneck or Winter Squash     |     Pompkin     |     Orange Pudding     |     A Lemon Pudding     |     An Orange Pudding     |     Marlborough Pudding     |     A Plumb Pudding     |     Plumb Pudding, Boiled     |     Quince Pudding

Home     |     About Us & Contact Us     |     Recipes: Main Category List     |     Food History Articles     |     Food Timeline     |     Favorite Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2013 James T. Ehler and unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.


Recipe Videos

Order Free Food & Kitchen Catalogs