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Rice Flour Pudding

(Desserts.) - (The Golden Age Cook Book)

Take a quart of milk, leaving out enough to mix with three ounces of

rice flour, put the rest in a saucepan over the fire. When it boils add

one ounce and a half of sugar, one-half ounce of sweet and a few bitter

almonds, blanched and pounded, or chopped very fine, one ounce of

butter, and a small piece of vanilla bean if convenient, if not flavor

at the last with vanilla extract. Mix the three ounces of rice flour

with milk, reserved from the quart, and stir into the pudding. Beat one

egg yolk with half a cup of cream and stir in just before removing from

the fire. Turn into a mould that has been dipped in cold water and serve

very cold with fruit sauce.

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