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English Rice Pudding.

A dish with chopped suet and stoned raisins at the center.

Puddings.

contains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 gill of chopped suet
  • 1 gill of stoned raisins
  • 1 heaped gill of rice
  • 1 level teaspoonful of salt
  • 1 gill of sugar
  • 1 quart of milk
Make it lactose-friendly
  • 1 quart of milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Wash the rice, and mix it with the suet, sugar, raisins, and salt. Add one pint of the milk; then place in a very moderate oven and cook for half an hour. At the end of that time stir in the second pint of milk, and continue cooking slowly for two hours. Serve hot.
Nutrition (estimated, per serving)
Calories427
Protein14.6 g
Fat11.0 g
Carbs65.9 g
Fiber0.8 g
Sodium918 mg

Source

Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States