Rice, milk, sugar, nutmeg and salt.
Also, notice the nitpicking grading remarks at the end of this one.
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|From the notebook of J.L. from Avon Lake, Ohio. Dated 1915.|
Cream Rice Pudding
2 T. rice
2 T. sugar
1/2 t. nutmeg
2 c. milk
Pick over and wash rice. Put in a shallow pan. Dissolve the sugar and salt in the milk; add the nutmeg and pour over rice. Bake slowly at first, stirring constantly. Cook rice till tender and brown. Serve hot. Raisins or prunes may be added.
Make a difference between ingredients and method by omitting a line.