Pennsylvania Pudding

Pennsylvania Pudding
101weekly@yahoogroups.com

1 pint milk
1 tablespoons rice
1/2 cup raisins
Sugar
Salt
Nutmeg
Cream
Additional sugar

*Note: Milk when boiled or baked will form a "skin" on top. We think Mrs. Haskell means you should stir the pudding pot every time this happens while this dish is baking, stirring the skin down into the mixture. The phrasing is somewhat confusing.

One pint of milk, a table-spoonful of washed rice, half a cup of raisins; sugar to the taste; a little salt and nutmeg; mix all together and put it in to bake, stir it up after it has skinned over* four times, mixing up raisins and rice with the milk each time; let it bake until the rice is cooked; serve cold, with cream and sugar.

Source:  "From Civil War Cooking: The Housekeeper' s Encyclopedia by Mrs. E. F. Haskell, 1861."