Rice Pudding

 

 

Take three Pints of Milk or more, and put therein a quarter of a Pound of Rice, clean w a fhed and picked, then fet them over the fire, and let them warmtogether, and often ftir them with a wooden Spoon, becaufe that will not fcrape too hard at the bottom, to make it burn, then let it boil till it be very thick, then take it off and let it cool, then put in a little Salt, fome beaten Spice, fome Raifins and Currans, and fome Marrow, or Beef Suet fhred very fmall, then butter your Pan, and fo bake it, but not too much.