Old Fashioned Rice Pudding

One of my memories from being young was rice pudding. Now, there were 2 very different types of rice pudding I ate. First the school rice pudding that was, well, beyond description really, but I’ll try. It was white, really snow white, and the taste, well there wasn’t one, bland doesn’t begin to describe it. And I can’t forget the blob of nondescript jam which was dropped into the middle of it. I don’t remember it ever being warm either come to think of it.

Now the rice pudding I got at home. It was delicious, rich and creamy and I always got a good share of the skin. I used to love scrapping the dish after it was finished to get any bits that were left. It was a real comfort food when I was feeling down or just when the weather was horrible and I couldn’t play out.

These days you can buy ready made rice pudding that, the maker’s claim, is as good as traditional, home made rice pudding. I will say that’s it’s cheaper than making your own, definitely quicker and more convenient but it’s no match for the real McCoy.

Now the problem I have! The recipe was my Nan’s who taught my mum how to make it but it was never written down. I don’t remember the recipe and so to my quest. I need to find something that tastes like it did when I was a child. This is going to be a mammoth task but I’ll do it!

This is the first recipe I’m trying, lets see how it goes.

Ingredients:
140g Short Grain (pudding) Rice
410g Tin of Evaporated Milk
850ml Whole Milk
40g Golden Granulated Sugar (we didn’t have this so used normal granulated)
1 Whole Nutmeg (we used dried)
25g Butter

Method:
First butter an an ovenproof dish with a capacity of 1.4l and pre-heated oven to gas mark 2, 150°C
Place the rice and sugar in the ovenproof dish, pour in the milk and the evaporated milk and give it all a good stir.
Put the nutmeg on the top and then place the butter on top in small bits.

Ready To Go In The Oven

Place the dish on the middle shelf for a total cooking time of 2 1/4 hours. After 45 minutes give it a good stir and place back for the rest of the cooing time.

Ready To Serve

The Verdict:
It was a lot runnier than the one I grew up with and although it was creamy it just wasn’t right. The ‘skin’ wasn’t as tasty either. Tom isn’t a rice pudding fan (I know!!!!) so he wouldn’t even try it, Abbie tried it but didn’t like it. I wasn’t fussy but it was edible but Jess loved it  

My score would be 6/10

Back to looking, I’ll keep you updated on my search for the perfect rice pudding.

 

 

Chupatties 2 Methods 1917

Chupatties:

Take a pound of whole wheat and mix it with water until a soft dough is formed. Knead this well. Put a damp cloth over it, and let it stand an hour or so. Then knead again. Make out into balls, each ball about as big as a walnut. Then roll each ball into a flat cake about as big around as a saucer. Bake these cakes one at a time over a very thick iron griddle that has been well heated. Keep turning them over and over while they are baking. Fold them up in a napkin as they are baked and keep in a warm place. The inside pan of a double boiler is a good place for them. To be properly made these cakes should be patted into shape instead of rolled, and the Hindustani women always do it that way. These chupatties are eaten with bujeas and curries.

Chupatties (Americanized):

Make a dough from a pound of whole wheat flour, a half teaspoonful of baking powder, and a little salt. Knead well and let stand. When ready to bake them, divide into balls as big as a walnut. Roll each out, spread a little oil or crisco over it; fold up and roll again. Grease an iron griddle and bake, turning from side to side. These are not actually fried, but the crisco in them and the greased griddle prevents them from getting hard, as they are apt to do if made according to the recipe above.

Carrot Soup 1915

This recipe for carrot soup was published in Dr. Allinson’s Cookery Book (1915).

Ingredients:
1 carrot cut up small
1 potato cut up small
1 small onion cut up small
1 pint of water
a little butter plus pepper and salt to taste

Instructions:
Cook the vegetables in the water till quite tender then rub them through a sieve, add a little more water if necessary.
Return to saucepan, add seasoning and butter, boil up and serve.

NOTE: These days there is no need to use the sieve for the vegetables, unless of course you want to. A quick 5 second ‘whizz’ with a hand blender or in the food processor does the same job.

Carrot Soup 1915 Recipe

Italian Spaghetti 1917

First published in Better meals For Less Money, 1917.

Ingredients:
2 cups spaghetti broken in 2-inch pieces
1/2 onion
4 cloves
1/2 bay leaf
1 can condensed tomato soup
1/4 cup grated cheese

Instructions:
Cook spaghetti in boiling salted water with the onion, cloves, and bay leaf until tender. Then drain, remove onion, cloves, and bay leaf; add the soup and cheese and heat to boiling point.

NOTE:
One-half can tomatoes seasoned, stewed until thick, and pressed through a sieve, may be used in place of soup.
Macaroni may be used in place of spaghetti.

Barley Broth 1915

This recipe was taken from The Healthy Life Cookbook published in 1915.

Ingredients:
1 carrot
1 turnip
4 leeks or 3 small onions
4 sprigs parsley
4 sticks celery
1 tea-cup pearl barley
3 quarts water (6 pints)

Instructions:
The celery may be omitted if desired, or, when in season, 1 tea-cup green peas may be substituted.
Scrub clean (but do not peel) the carrot and turnip.
Wash celery, parsley, and barley.
Shred all the vegetables finely and put in saucepan with the water.
Bring to the boil and slowly simmer for 5 hours.
Add the chopped parsley and serve.

Barley Grain

FancyBakers 17-Piece Cake Decorating Tip Set Review

Being a novice to cake decorating, previously I’d only used the ‘tube’ icing or a disposable plastic nozzle with a greaseproof paper bag which I made a total hash of! I decided that we really needed a complete set and when I was asked to review this set I jumped at the chance.

Cake Decorating Set

When the set arrived it was in a nice hinged presentation box, which is very handy for storage and it also will hopefully stop me loosing any of them. It’s a very compact box with 16 decorating tips + 1 coupler.  The set consists of:
4 round tips;
3 star tips;
1 closed star tip;
2 leaf tips;
4 speciality tips;
2 petal tips
Plus a standard sized coupler

The coupler bit I found really handy as I’d never used one before. It comes in two plastic pieces, a base and a ring. This system fits inside cake decorating bags or cones and allows you to use the same icing with different tips.

The tips are made from food grade stainless steel and are corrosion resistant so will never rust. They are also dishwasher safe and have a lifetime warranty. I also liked the fact that the numbers are engraved on each nozzle so they can’t rub off when being washed.

After trying them for the first time I would love to say that they didn’t work at all (to make out that they were to blame for the mess me and the children created) but I can’t and I have to take all the blame for not using them properly. I couldn’t even face taking photo’s of what happened it was that bad 😀

In conclusion they are a really nice set and I hope that one day we can do them justice with our cake decorating. Watch this space!

I really would recommend these for beginners as well as people who can actually us them.

 

York Ginger-Bread another Way 1764

York Ginger-Bread another Way published in English Housewifery, 1764

Ingredients:

  • 2 1/2 pounds of stale bread grated fine (but not dry’d)
  • 2 pounds of fine powder sugar
  • 1 ounce of cinnamon
  • 1/2 ounce of mace
  • 1/2 ounce of ginger
  • 1/4 ounce of saunders (seems to be red sandalwood which was used as a food colouring – I would use a red food colouring if making this recipe 🙂 )
  • 1/4 pound of almonds
  • 1/2 pint of red wine
  • 3 spoonfuls of brandy
  • 1/4 ounce of cloves

Instructions:

boil the sugar, saunders (see ingredients), ginger, and mace in half a pint of red wine; then put in three spoonfuls of brandy, cinnamon, and a quarter of an ounce of cloves; stir in half the bread on the fire, but do not let it boil; pour it out, and work in the rest of the bread with the almonds; then smother it close half an hour; print it with cinnamon and sugar search’d, and keep it dry.

Continental Hotel Waffles 1887

Continental Hotel Waffles published in 1887 in The White House Cookbook

Ingredients

  • 1 quart (550g) of sifted flour
  • 3 teaspoonfuls of baking powder
  • 1 teaspoonful of salt
  • 1 teaspoonful of sugar
  • 1 teaspoonful of melted butter
  • 6 well beaten eggs
  • 1 pint of sweet milk (this is just fresh milk)

 

Instructions:

Put into one quart of sifted flour three teaspoonfuls of baking powder, one teaspoonful of salt, one of sugar, all thoroughly stirred and sifted together; add a tablespoonful of melted butter, six well-beaten eggs and a pint of sweet milk; cook in waffle-irons heated and well greased. Serve hot.

Spanish Omelette 1905

Spanish Omelette recipes published in 1905 in A Little Cook Book For A Little Girl

Ingredients:

  • 4 eggs
  • 1 cup (200g) of cooked tomatoes
  • 1 green pepper
  • 1 slice of onion
  • 1 teaspoonful of chopped parsley
  • 1 teaspoonful of salt
  • 3 shakes of pepper

Cut the green pepper in half and take out all the seeds, mix with the tomatoes, and cook altogether with the seasoning for 5 minutes. While this is cooking:

Break 4 eggs separately. Beat the whites until they are stiff, and then wash and wipe dry the egg beater, and beat the yolks until they foam, and then put in half a teaspoon of salt. Pour the yolks over the whites, and mix gently with a large spoon. Have a cake-griddle hot, with a piece of butter melted on it and spread over the whole surface; pour the eggs on and let them cook for a moment. The take a cake-turner and slip it under an edge, and look to see if the middle is getting brown, because the colour comes there first. When it is a nice even colour, put in the tomato on one half, slip the turner well under, and turn the omelette half over, covering one part with the other, and then slip the whole off on a hot platter.

 

Rice Pudding 1908 Recipe

This is a recipe published in 1908 in When Mother Lets Us Cook.

  • 4 tablespoons of pudding rice
  • 4 tablespoons of sugar
  • Nutmeg (to taste)
  • 1 quart (950ml) of milk

 

  1. Take 4 tablespoons of rice and wash the rice by putting it into a sieve or strainer and let clean cold water run over it
  2. Put the washed rice in a bowl and add 4 tablespoons of granulated sugar
  3. Pour the milk over the rice
  4. Turn the mixture into a baking dish
  5. Grate some nutmeg over the rice mixture and place the dish in a moderate oven (gas 3-4, Electric 325 F 170 C)
  6. Cook for around 2 hours. As it starts to brown on the top stir, do this twice.
  7. When the rice is soft, it is done.

Rice pudding is better served quite cold.

If you like raisins measure out 2 tablespoons (make sure they are seedless) and soak them in boiling water for 5 minutes. Drain off the water and stir them into the pudding before it goes into the oven.

Original illustration