vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apples and Rice
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons. Time to bake: 15 minutes.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 160. The excerpt below is the record exactly as published.
Apples and Rice.— Put eight or nine good-sized apples, pared, cored, and sliced, into a saucepan with a little cinnamon, three ounces of sugar, a small piece of butter, and sufficient water to prevent bm-ning. Allow them to simmer gently imtil reduced to a pulp, which must be spread at the bottom of a well-oiled pie-dish. Boil half a cupful of well-washed rice in a pint of milk, M-ith a little cinnamon and sugar, until the milk is absorbed and the rice quite soft ; then mix in the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.