Apples and Rice (another way)

Ingredients

• a cupful of rice
• a quart of milk
• two tablespoonfuls of sugar
• six or eight large apples
• a dozen drops of essence of almonds

Method

1. 1

   Simmer rice in milk until tender.

2. 2

   Add sugar and essence, mix well.

3. 3

   Fry apple slices in oil or butter, arrange them in rice, and decorate with jam.

4. 4

   Serve hot or cold.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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 (another way).— - Simmer a cupfid of rice in a quart of milk until the rice is tender and the milk absorbed. Add a heaped table-spoonful of sugar, and haK a dozen drops of essence of almonds. Beat well for a few minutes, then place in the centre of a large dish a roxmd jar, and pour the rice round it. Paie, core, and cut six or eight large apples into slices half an inch thick. Fry them in boiling oil or butter until they are cooked through, but do not allow them to break ; stick them into the rice, and ornament it prettily with coloured jam, pink sugar, red jeUy, or in any way that the fancy may suggest. Before serving, lift the jar from the centre of the dish, and fill the hole with a good custard {see Custard) . This may be eaten either hot or cold. Time to boil the rice, forty minutes. Sufficient for six persons. Probable cost, 2s. Apples and Rice (another way). — Simmer a cupful of rice -w-ith a quart of milk, two table- spoonfuls of sug

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