Apples and Rice

Ingredients

• Eight or ten apples
• two and a half pints of milk
• four tablespoonfuls of rice
• two heaped tablespoonfuls of sugar
• two ounces of butter
• lemon rind and other flavoring
• two good pinches of salt
• raspberry jam, or sugar and butter

Method

1. 1

   Wash the rice, put it into a saucepan with salt, lemon rind and milk, simmer until most milk is absorbed and rice is tender, then stir in butter and sugar, remove lemon rind.

2. 2

   Peel and core apples, place in a pie-dish, fill cavities with raspberry jam or butter and sugar.

3. 3

   Fill spaces between apples with rice, bake in a slow oven until apples are tender but not broken.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 170. The excerpt below is the record exactly as published.

Apples and Rice. INGREDIENTS. — Eight or ten apples, two and a half pints of milk, four tablespoonfuls of rice, two heaped tablespoonfuls of sugar, two ounces of butter, lemon rind and other flavor- ing, two good pinches of salt, raspberry jam, or sugar and butter

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