Apple Rice Pudding

Ingredients

• ½ lb. of rice
• 7 eggs
• ½ qt. of milk
• 1 pinch of salt
• ½ lb. of butter
• 6 sweet-sour apples
• 1 cup of sugar
• ½ lb. of blanched, ground almonds

Method

1. 1

   Cook the rice slowly with one cup of water; when the water is boiled down, add the milk gradually and cook it to a thick mush.

2. 2

   Cream the butter, add the sugar, then the yolks of eggs, raisins, and almonds.

3. 3

   Let rice cool, then mix all together.

4. 4

   Peel, core, and cut the apples into 16 parts and stew until tender in a little water and sugar.

5. 5

   Butter a pudding-mold and strew with bread crumbs.

6. 6

   Stir the well-beaten whites of the eggs into the rice, layer rice and apples in the mold, and boil for 1.5 hours.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 115. The excerpt below is the record exactly as published.

APPLE RICE PUDDING. Quantity for 6 Persons. % lb. of rice 7 eggs % qt. of milji 1 pinch of salt Va lb. of butter 6 sweet-sour apples % lb. of raisins 1 cup of sugar % lb. of blanched, ground almonds Preparation: The rice is cooked slowly with one cup of water; when the water is boiled down, add the milk graduall)- and cook it to a thick mush. Cream the butter, add the sugar, then the yolks of eggs, raisins and almonds. Let rice cool, then mix all together. The apples are peeled, cored, cut into 16 parts and stewed until tender in a little water and sugar. Butter a pudding-mold and strew with bread crumbs. Stir — 246 — the well-beaten whites of the 7 eggs into the rice, put a layer of rice into the mold, then a layer of apples and repeat this twice ; the last layer to be rice. Close the mold, set in a steamer over a kettle of boiling water and boil 1^ hours, then turn over on platter and serve with sweet cream. No. 3— CHERRY RICE PUDDING. Quantity for 6 Persons. % lb. of rice % lb. of peeled and ground % qts. of milk almonds % lb. butter % lb. of raisins 7 eggs 1 lb. stoned sour cherries 1 cup of sugar Preparation : The preparation is again the same as No. 2, instead of apples put in layers of sour cherries, boiled until tender in 1 cup of sugar and 1 cup of water. Boil down tihe cherry juice with sugar to taste and serve it with the pudding. No. 4r-PEA.CH RICE PUDDING. Quantity for 6 Persons. % lb. of rice % lb. of peeled and ground % qt. of milk almonds 7 eggs % lb. of raisins % lb. of butter

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