Name: Rice Meringue
Cuisine: American
Ingredients: 1 cupful of carefully sorted rice boiled in water until it is soft; 1 quart of new milk; 10 yolks of three eggs; 3 tablespoonfuls of white sugar and a little nutmeg; 1 baking dish and bake about half an hour; 2 tablespoonfuls of sugar

Original Recipe

One cupful of carefully sorted rice boiled in water until it is soft; when done, drain it so as to remove all the water; cool it, and add one quart of new milk, the well-beaten yolks of three eggs, three tablespoonfuls of white sugar and a little nutmeg, or flavor with lemon or vanilla; pour into a baking dish and bake about half an hour. Let it get cold; beat the whites of the eggs, add two tablespoonfuls of sugar, flavor with lemon or vanilla; drop or spread it over the pudding and slightly brown it in the oven.

1 cupful of carefully sorted rice boiled in water until it is soft
1 quart of new milk
10 yolks of three eggs
3 tablespoonfuls of white sugar and a little nutmeg
1 baking dish and bake about half an hour
2 tablespoonfuls of sugar

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Baking Dish

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1

One cupful of carefully sorted rice boiled in water until it is soft; when done, drain it so as to remove all the water; cool it, and add one quart of new milk, the well-beaten yolks of three eggs, three tablespoonfuls of white sugar and a little nutmeg, or flavor with lemon or vanilla; pour into a baking dish and bake about half an hour.
2

Let it get cold; beat the whites of the eggs, add two tablespoonfuls of sugar, flavor with lemon or vanilla; drop or spread it over the pudding and slightly brown it in the oven.

Rice Meringue

Original Recipe

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