Apples and Rice

Ingredients

• Eight good-sized apples
• 3 oz. of butter
• the rind of a lemon minced very fine
• 6 oz. of rice
• 1.5 pint of milk
• sugar to taste
• 0.5 teaspoonful of grated nutmeg
• 6 tablespoonfuls of apricot jam

Method

1. 1

   Peel and halve the apples, remove cores, and stew with butter and sugar until tender.

2. 2

   Boil rice with milk, sugar, and nutmeg until soft.

3. 3

   Serve rice piled high with apples on top, drizzled with warmed apricot jam.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 43. The excerpt below is the record exactly as published.

Apples and Rice. Needed: Eight good-sized apples, 3 oz. of butter, the rind of ^ a lemon minced very fine, 6 oz. of rice, i}i pint of milk, sugar to taste, ^ teaspoonful of grated nutmeg, 6 tablespoonfuls of apricot jam

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