Name: Rice Lemon Pudding
Cuisine: American
Ingredients: 1 quart of milk; 4 tablespoonfuls of rice flour that has been moistened in a little milk; 1 boil and remove from the fire; 1 quarter of a pound of butter; 2 lemons; 10 whites of four eggs; 10 to taste

Original Recipe

Put on to boil one quart of milk, and when it simmers stir in four tablespoonfuls of rice flour that has been moistened in a little milk; let it come to a boil and remove from the fire; add one quarter of a pound of butter, and, when cool, the grated peel with the juice of two lemons, and the yolks and beaten whites of four eggs; sweeten to taste; one wine-glassful of wine, put in the last thing, is also an improvement.

1 quart of milk
4 tablespoonfuls of rice flour that has been moistened in a little milk
1 boil and remove from the fire
1 quarter of a pound of butter
2 lemons
10 whites of four eggs
10 to taste

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1

Put on to boil one quart of milk, and when it simmers stir in four tablespoonfuls of rice flour that has been moistened in a little milk; let it come to a boil and remove from the fire; add one quarter of a pound of butter, and, when cool, the grated peel with the juice of two lemons, and the yolks and beaten whites of four eggs; sweeten to taste; one wine-glassful of wine, put in the last thing, is also an improvement.

Original Recipe

Ingredients

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