Apple and Rice Meringue

Ingredients

• 3 lb. of Rice
• 3 Cloves
• Cinnamon
• 1 Lemon
• 3 Eggs
• 4 oz. of Sugar
• 1 pint of Milk
• 8 Apples

Method

1. 1

   Peel and core apples, boil with water, sugar, cloves, and cinnamon until soft.

2. 2

   Strain syrup.

3. 3

   Boil rice with milk and sugar until absorbed.

4. 4

   Cool, mix in egg yolks, and form a wall of rice in a dish.

5. 5

   Place apples in the center, cover with whipped egg whites, sprinkle sugar, and bake until browned.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 77. The excerpt below is the record exactly as published.

Apple and Rice Meringue. 173 GOOSEBERRY TRIFLE. Ingredients. I quart of Gooseberries. £ pint of Cream. £ pint of Milk. $ lb. of Pounded Loaf-sugar. 2 Eggs. 1. Scald a quart of green gooseberries. 2. Pass the pulp through a sieve. 3. Sweeten with pounded loaf-sugar. 4. Make a thick layer with the goose- berries at the bottom of a rather deep dish, or trifle dish. 1. Mix half a pint of milk which has been scalded and allowed to cool with half a pint of cream and the yolks of two fresh eggs. 2. Stir well together. 3. Put the mixture into a clean stewpan or saucepan. 4. Continue stirring, but do not allow it to boil. 5. Add more sugar if necessary. 6. Set it aside to cool in a basin. 7. When cold, lay this over the goose- berries with a spoon. 8. Cover it with a very high whip of cream or white of egg flavoured with vanilla. Precautions. — If the custard boils it is spoilt. Watch for the formation of small solid bodies on the sides of the stewpan and remove it instantly, and pour the contents into a basin. The solid particles show the commencement of curdling. APPLE AND RICE MERINGUE. Ingredients. 3 lb. of Rice. 3 Cloves. Cinnamon. 1 Lemon. 3 Eggs. 4 oz. of Sugar. 1 pint of Milk. 8 Apples

Cook this with the app: pantry check, scaling, and the assistant.