Name: Quite Cheap Rice Pudding
Ingredients: three fresh; five french eggs

Quite Cheap Rice Pudding

Ingredients

three fresh
five french eggs

Directions

Boil the rice in water, as for a currie, and while it is still warm, mix with it a pint and a half of milk, and three fresh or four or five French eggs (at many seasons of the year these last, which are always cheap, are _very good_, and answer excellently for puddings.) Sweeten it with pale brown sugar, grate nutmeg on the top, and bake it _slowly_ until it is firm in every part.

By Eliza Acton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.