Small Rice Puddings Recipe

Set three ounces of flour of rice over the fire in three quarters of a

pint of milk; stir it constantly; when stiff, take it off, pour it into

an earthen pan, and stir in three ounces of butter, and a large

tea-cupful of cream; sweeten it to your taste with lump sugar. When

cold, beat five eggs and two whites; grate the peel of half a lemon; cut

three ounces of blanched almonds small, and a few bitter ones with them.

Beat all well together; boil it half an hour in small basins, and serve

with wine sauce.

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