1½ cup rice
1 cup sugar
1 Egg
4 Qrts sweet milk
¼ nutmeg
Bake 3 hours & stir often until it is half done.
This pudding is very nice when eaten cold as well as warm
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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.