| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Soft boiled rice |
| 1 |
pt |
Milk |
| 1 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
|
Piece of butter the size of an egg |
INSTRUCTIONS
Continuing the Rice Pudding thread (have you noticed, I just keeeeep
gooooing). I found these very old versions in a little book I have called
Cooking for the Cause (the "War of Northern Aggression" :-), in case you
didn't know). Writen by Patricia Mitchell, it is among many published by
the Sims-Mitchell House B&B in Chatham, VA. They, in turn reference the
1863 Confederate Receipt Book. Earlier I posted the version that included
raisins which would have pleased USG.
SWEETS AND BEVERAGES
Even in the midst of deprivation, Southerners managed to somewhat appease
their sweet tooth, Useful rice made a wholesome dessert, said to have been
a favorite of Ulysses S. (Grant! South of the Mason-Dixon line this is how
the dish was prepared:
"Take one cup of soft boiled rice, a pint of milk,'a cup of sugar, three
eggs, and a piece of butter the size of an egg. Serve with sauce"
Both are from: Confederate Receipt Book; a Compilation of Over one Hundred
Receipts Adapted to the Times, West and Johnston, Richmond, VA, 1963,
reprinted by the University of Georgia Press, Athens, 1960.
Posted to EAT-L Digest 07 Jan 97
From: Lou Parris <lbparris@EARTHLINK.NET>
Date: Tue, 7 Jan 1997 22:45:51 -0600
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”