Rice and Apple Cake.— Take half a
pound of rice, boil it in milk tiU tender and in
a thick mass, adding sugar, grated lemon-peel,
and a cupful of peach-water, or flavour with
two spoonfuls of orange-flower water and one
ounce of pounded bitter almonds. Stir the
mixture well, that it may not burn. Peel
twelve large apj^les, slice them thin, and stew
them in a glassful of wine and a little water,
adding some sugar and grated lemon-peel. Let
them stew till they become a fine marmalade.
When the apples and rice are both cold, take a
cake-form, cover it thin with rice, spread the
apples over it, spread rice again about the thick-
ness of the back of a knife, then apples, and so
on, the last layer being rice. Set the cake in
the oven for a quarter of an hour, turn it out
when cold, and send to table with punch or
custard sauce poured over it.
Rice and Apple Pudding.— Throw
half a pound of rice into boiling water, let it
boil for ten minutes, drain, and dry it. Spread
half of it on a pudding-cloth, and lay upon it
six or eight apples pared, cored, and sliced, the
thin rind of half a lemon✪ Rice and Apple Pudding, and two table -spoon-
fuls of sugar. Spread the remainder of the rice
over the fruit, draw the cloth loosely over it,
and tie it securely. Be careful to allow plenty
of room for the rice to swell. Plunge the pud-
ding into boiling water, and keep it boiling
until done enough. It will be well to put_ a
plate under it to keep it from sticking. Turn it
out carefully, and send to table with a small
quantity of sweet sauce poured round the pud-
ding, and more in a tureen. Time to boU,
an hour and tlrree- quarters to two hours.
Probable cost, 7d. Sufficient for six or seven
persons.
Rice and Apples.— Simmer six ounces of
rice in a quart of milk tiU it is tender and has
absorbed the liquor. Sweeten it, and flavour
BIC
(736)
EIC
with grated nutmeg or grated lemon-rind.
Pare eight or ten large apples, quarter and core
them, and lay them in a saucepan with the
chopped rind and strained juice of a large fresh
lemon, four table-spoonfuls of powdered sugar,
and a wine-glassful of water✪ Rice and Apples. Let them simmer
genltly until they are tender, then drain them
on a sieve. They must not be allowed to
break. Spread the rice on a dish, and make it
slightly hollow in the centre. Lay part of the
apples upon it, spread more rice over these,
then add more apples, and repeat until the in-
gredients are used, and the rice has assumed
the form of a 'pyramid. Boil the juice which
drained from the apples to a thick syrup, and
pour this hot over the whole. Garnish the dish
prettily with angelica or with lemon or orange-
rind cut into strips and stewed in the syrup.
Serve either hot or cold. Time, three-quarters
of an hour to sinomcr the rice, half an hour to
stew the apples. Probable cost, Is. 2d. Suf-
ficient for five or six persons.
Page 1530 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Rice and Apple Cake.— Take half a pound of rice, boil it in milk tiU tender and in a thick mass, adding sugar, grated lemon-peel, and a cupful of peach-water, or flavour with two spoonfuls of orange-flower water and one ounce of pounded bitter almonds. Stir the mixture well, that it may not burn. Peel twelve large apples, slice them thin, and stew them in a glassful of wine and a little water, adding some sugar and grated lemon-peel. Let them stew till they become a fine marmalade. When the apples and rice are both cold, take a cake-form, cover it thin with rice, spread the apples over it, spread rice again about the thickness of the back of a knife, then apples, and so on, the last layer being rice. Set the cake in the oven for a quarter of an hour, turn it out when cold, and send to table with punch or custard sauce poured over it.
Rice and Apple Pudding.— Throw
half a pound of rice into boiling water, let it boil for ten minutes, drain, and dry it. Spread half of it on a pudding-cloth, and lay upon it six or eight apples pared, cored, and sliced, the thin rind of half a lemon, and two table -spoonfuls of sugar. Spread the remainder of the rice over the fruit, draw the cloth loosely over it, and tie it securely. Be careful to allow plenty of room for the rice to swell. Plunge the pudding into boiling water, and keep it boiling until done enough. It will be well to put a plate under it to keep it from sticking. Turn it out carefully, and send to table with a small quantity of sweet sauce poured round the pudding, and more in a tureen. Time to boil, an hour and three-quarters to two hours. Probable cost, 7d. Sufficient for six or seven persons.
Rice and Apples.— Simmer six ounces of rice in a quart of milk tiU it is tender and has absorbed the liquor. Sweeten it, and flavour
BIC
(736)
EIC
with grated nutmeg or grated lemon-rind. Pare eight or ten large apples, quarter and core them, and lay them in a saucepan with the chopped rind and strained juice of a large fresh lemon, four table-spoonfuls of powdered sugar, and a wine-glassful of water. Let them simmer gently until they are tender, then drain them on a sieve. They must not be allowed to break. Spread the rice on a dish, and make it slightly hollow in the centre. Lay part of the apples upon it, spread more rice over these, then add more apples, and repeat until the ingredients are used, and the rice has assumed the form of a 'pyramid. Boil the juice which drained from the apples to a thick syrup, and pour this hot over the whole. Garnish the dish prettily with angelica or with lemon or orangerind cut into strips and stewed in the syrup. Serve either hot or cold. Time, three-quarters of an hour to simmer the rice, half an hour to stew the apples. Probable cost, Is. 2d. Sufficient for five or six persons.
Records on this page
Rice and Apple PuddingRice and Apple CakeRice and Apples