Apples (Souffle of) in Rice

Ingredients

• a quart of new milk
• a cupful of rice
• the rind of half a lemon
• a piece of butter the size of a nut
• sugar to taste
• the well-beaten yolks of three eggs
• the whites of four eggs whisked to a froth
• a breakfast-cupful of apple jam

Method

1. 1

   Simmer milk, rice, lemon rind, butter, and sugar until milk is absorbed and rice is tender.

2. 2

   Brush a dish with egg white, form a rice border, mix apple jam with melted butter and egg yolks, stir over heat, add egg whites, fill the dish, and bake until the souffle rises.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 158. The excerpt below is the record exactly as published.

Apples (Souflie of) in Rice. — Put into a saucepan a quart of new milk, a cupful of rice, the rind of half a Ipmon, a piece of butter the size of a nut, and sugar to taste. Let it simmer very gently until the milk is absorbed and the rice quite tender. Beat it well for foiu' or fire minutes ; brush the border of a good- sized dish with white o£ egg to make the rice adhere, then laj' it roimd in a border about four inches wide. Take a breakfast-cnp- fid of applo jam, and mix wiiii it a piece of butter, melted, the size of an egg, and the well-beaten j-olks of three eggs. Stir this over the fire gently for a few minutes, then add the whites of four eggs whisked to a froth

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