Recipe: Rice Pudding

Wash one-half cup of rice in plenty of cold water. Place in a Saucepan and add three cups of boiling water. Cook slowly until water is absorbed and then grease a baking dish well. Pour rice in a bowl and add

  • Two cups of milk,
  • One yolk of egg,
  • One-half cup of sugar,
  • One-half teaspoon of nutmeg,
  • One-half teaspoon of salt.

Mix well and pour in a baking dish and bake in a slow oven for thirty-five minutes. Cook and then place the left-over white of egg and one-half glass of jelly in a bowl and beat until it will hold its shape. Use as a whip for the PUDDING.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss