Rice Pudding
New-York Historical Society's Recipe of the Week
A recipe from the Duane Family cookbook collection (1840-1874). Read more about the collection, plus see all the recipes to cook or bake here.
Rice Pudding
1/2 pound of rice flour, boiled in 3 pts of milk
When cold, beat 8 eggs well with 1/2 lb of butter & 1/2 lb of sugar, cinnamon, mace or nutmeg to your taste.
Bake half an hour.
If you please you can lay a puff paste [pastry] over the sides & rim of the dish; and put in raisins or currants, candied citron or other dried sweet meats.
Historic Recipe for Rice Pudding
