Rice Pudding

[ Rice Pudding ]

Date: Not dated, written between 1780-1800. | 1780/01/01 to 1800/01/01

Publication Format
Manuscript

Type
Food

Ingredients
rice
milk
eggs
egg yolks
sugar
butter
nutmeg
cream
rose water
wine
mace

Places
Halifax
Nova Scotia

Source: Almon Scrapbook
Institution: Nova Scotia Archives | Source Origin: Almon Family Fonds | Reference: MG1 Vol. 14 / Microfilm Reel 14,894

Description

A large recipe for rice pudding that uses ten eggs, p. 120.


Images
Transcription

    Rice Pudding. 
½ [tt] of Rice. 3 Pints of Milk. 10 Eggs take out the
whites of 4. ½ [tt] of Sugar ½ [tt] of Butter. I
Nutmeg. a little Cream. a little ^salt1 glass
of Rose Water. 1 Glass     Wine a little
Mace. Thicken all over the Fire in a skillet.
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