Recipe of the Week: Apple Rice Pudding

The following recipe for Apple Rice Pudding is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the many bonus items included in the next edition of the waterproof SurvivalBlog Archive USB stick. This special 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021.

  • 1 cup rice
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup raisins
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 large apples
  • 1/4 cup butter or butter substitute
  1. Wash the rice and boil in salted water until soft.
  2. Drain.
  3. Add the egg-yolks, sugar, raisins, cinnamon and salt.
  4. Cut the apples in very small pieces and add to the rice.
  5. Beat the egg-whites stiff and fold into the mixture.
  6. Melt the butter in a baking-dish and stir half of it into the pudding mixture, spreading the rest over the inside of the dish.
  7. Pour the mixture into the baking-dish and bake in a hot oven for about forty minutes.

Serve hot.

Editor’s Note on Oven Temperatures

When using old recipes, you’ll likely see some unfamiliar terms for oven temperature.  Here is a general guide that you might want to print out and keep handy:

  • Very Slow Oven — 250°F to 275°F
  • Slow Oven or Roasting Oven — 275°F to 300°F
  • Moderately Slow Oven — 325°F
  • Moderate Oven — 350°F
  • Pastry Oven or Bread Oven — 360°F to 370°F
  • Moderately Hot Oven — 375°F
  • Hot Oven or Quick Oven — 425 °F
  • Extremely Hot Oven  — 480°F to 500 °F (Pizza!)

Note: To convert Fahrenheit to Celsius: From the Fahrenheit temperature subtract 32. Then multiply the difference by 5, and then divide the product by 9.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!


  1. This recipe looks so good I already have the rice in the cooker. 🙂

    For the Fahrenheit/Celsius conversion, 1.8 is the magic number. The other way is harder to remember (unless the formula is right in front of you) because it’s easy to forget which number is the multiplier (5) and which is the divisor (9), or how to do the reverse to go from °F to °C.

    212°F – 32 = 180 ÷ 1.8 = 100°C (boiling point of water)

    Going back the other way is even easier and if you’ve ever lived in or traveled in a foreign country, you’ll be wondering frequently what things like 20°C and 37°C mean when the weatherman is talking or when you see it on a sign. Again, 1.8 is the magic number.

    20°C x 1.8 = 36 + 32° = 68°C That you can do in your head but 37°C is harder, so…

    Here’s the trick for quickly doing any temperature in your head:

    1. Double the number: 37°C x 2 = 74.
    2. Subtract 10% which is easy because you just move the decimal point and 74 becomes 7.4. 74 – 7.4 = 66.6
    3. Then just add 32. 66.6 + 32 = 98.6°F

    To make it even simpler to do in your head, round the 7.4 to just 7 which is easier to subtract from 74. So, 37°C doubled = 74 minus 10% (7 rounded) = 67 + 32 = 99°F, which is close enough. With just a little practice, you can do the conversions in your head which really comes in handy when you live in a foreign country.

    If you’ve ever wondered why the human body temperature is 98.6, when no thermometer in the old days could even measure the 0.6, here’s why: The body temperature was determined by a German doctor who took the average from 25,000 patients. Since he was using metric, the average came out at 37°C. When you convert that to Fahrenheit, the 0.6 shows up giving us an average body temperature of 98.6°F.

    Is that some useless trivia or what?! 🙂

  2. [ !!! Warning — ‘know-it-all’ alert !!! ]

    rice, cooked then cooled

    This’s an excellent prebiotic.

    Prebiotics (aka ‘resistant starches’) help feed our gut biome.
    Research indicates a healthy gut constitutes as much as ninety-nine percent of our immune system.
    And a healthy gut is directly linked to healthy brains.

    If your body can tolerate nightshades, cooked-then-cooled potatoes such as potato salad is another prebiotic.
    Cassava and cooked-then-cooled plantain are other sources of resistant starches.
    Re-heating cooked-then-cooled carbs eliminates these benefits, so a hot rice pudding or hot potato salad introduces another unnecessary pancreas load.

    After consuming cookies or cakes, some folks might notice a cramp in the muscle group between the shoulder and neck.
    According to ancient chinese medicine, this lays along the pancreas meridian, and is an instant indication of too much sugars for your pancreas to process.

    Today’s recipe suggestion includes a whole lot of sugars:
    * refined sugar-cane sugar, plus
    * the carbs in the grains/grasses/seeds, plus
    * the fruit sugars in the apples, plus
    * the grape sugars concentrated in the raisins.
    Fortunately for your poor over-worked pancreas, absorption of this massive amount of sugars is tempered/slowed by the fats and oils in the form of butter.
    (Butter substitutes such as margarine tend to be hydrogenated, creating different problems from the rancid oils.)

    After a few years of excess sugars, your liver may develop fatty-liver disease.
    Alcoholic beverages are pure sugar, so alcoholics are prone to liver diseases.
    And, as we age, our organs lose their ability to rebound after a weekend of pizza and beer… or a weekend of wedding-cake and ice-cream with champagne.

    For the ‘Paleo’ crowd, fats and oils along with the fibers in a balanced diet provide a ‘full’ sensation, and significantly reduce the cravings for after-meal sweets!

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