Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- seven ounces of the best carolina rice
- three ounces of fresh butter
- five pints is well adapted to the purpose
- six ounces of jordan almonds
- a quart of new milk
- two-thirds full
- six full-sized eggs
- one which holds about five pints is well adapted to the purpose
- 1 quart
- 1 large lemon
- salt
Directions
_To be served cold._
Take the same ingredients as for the Sutherland puddings, but clarify an additional ounce of butter; skim, and then fill some round tin pattypans with it almost to the brim; pour it from one to the other until all have received a sufficient coating to prevent the puddings from adhering to them, and leave half a teaspoonful in each; mix the remainder with the eggs, sugar, and flour, beat the whole up very lightly, fill the pans about two-thirds full, and put them directly into a rather brisk oven, but draw them towards the mouth of it when they are sufficiently coloured; from fifteen to eighteen minutes will bake them. Turn them out, and drain them on a sheet of paper. When they are quite cold, with the point of the knife take out a portion of the tops, hollow the puddings a little, and fill them with rich apricot-jam, well mixed with half its weight of pounded almonds, of which two in every ounce should be bitter ones.
A GOOD FRENCH RICE PUDDING, OR GÂTEAU DE RIZ.
Swell gently in a quart of new milk, or in equal parts of milk and cream, seven ounces of the best Carolina rice, which has been cleared of the discoloured grains, and washed and drained; when it is tolerably tender, add to it three ounces of fresh butter, and five of sugar roughly powdered, a _few_ grains of salt, and the lightly grated rind of a fine lemon, and simmer the whole until the rice is swollen to the utmost; then take it from the fire, let it cool a little, and stir to it quickly, and by degrees, the well-beaten yolks of six full-sized eggs. Pour into a small copper stewpan[150] a couple of ounces of clarified butter, and incline it in such a manner that it may receive an equal coating in every part; then turn it upside down for an instant, to drain off the superfluous butter; next, throw in some exceedingly fine light crumbs of stale bread, and shake them entirely over it, turn out those which do not adhere, and with a small brush or feather sprinkle more clarified butter slightly on those which line the pan. Whisk quickly the whites of the eggs to snow, stir them gently to the rice, and pour the mixture softly into the stewpan, that the bread-crumbs may not be displaced; put it immediately into a _moderate_ oven, and let it remain in a full hour. It will then, if properly baked, turn out from the mould or pan well browned, quite firm, and having the appearance of a cake; but a fierce heat will cause it to break, and present an altogether unsightly appearance. In a very slow oven a longer time must be allowed for it.
Footnote 150:
One which holds about five pints is well adapted to the purpose. When this is not at hand, a copper cake-mould may be substituted for it. The stewpan must not be covered while the _gâteau_ is baking.
New milk, or milk and cream, 1 quart; Carolina rice, 7 oz.: 3/4 hour. Fresh butter, 3 oz.; sugar, in lumps, 5 oz.; rind, 1 large lemon: 3/4 to 1-1/4. Eggs, 6: baked in a moderate oven, 1 hour.
_Obs._—An excellent variety of this _gâteau_ is made with cocoa-nut flavoured milk, or cream (see Chapter XXIII.), or with either of these poured boiling on six ounces of Jordan almonds, finely pounded, and mixed with a dozen bitter ones, then wrung from them with strong pressure; it may likewise be flavoured with vanilla, or with candied orange-blossoms, and covered at the instant it is dished, with strawberry, apple, or any other clear jelly.