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Here at Historic Foodways, we never judge a recipe by its title. This different version of a rice pudding has nothing to do with what we think of as an omelet. Instead, this lovely pudding has a think custard poured over a molded rice. It’s also gluten free! Enjoy.
“A quarter of a pound of Rice, boil it in new Milk until it is like a hasty Pudding, then put it in a dish to cool, when quite cold cut it in 8 quarters. Make a boiled Custard thick, and when you have laid the pieces in a China Dish, pour the Custard upon it, and lay on very piece Raspberry Jam or Currant Jelly, with a large piece in the middle.”
—From The Receipt Book of Baroness Dimsdale
Black Currant or Seedless Raspberry Jam