Apples with Rice (Pommes au Riz) a la Russe

Ingredients

• One and a half cups milk
• one and a half cups flaked rice
• five tablespoons sugar
• one tablespoon brandy
• or a teaspoon vanilla
• one and a half cups whipped cream
• ten tablespoons dissolved Cox’s gelatine
• one cup apple sauce

Method

1. 1

   Put milk on stove, add the flaked rice; when boiling, take off stove, put on ice, add six tablespoons gelatin, brandy, sugar; stir until commencing to thicken, add the whipped cream.

2. 2

   Divide in halves, color half the mixture pink and leave the other half the natural color.

3. 3

   Take deep individual moulds, glaze with a little aspic, line half of the mould with the white and half with the pink, fill with the apple filling, flavor with brandy, add four tablespoons gelatine, leave on ice until thickened.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 500. The excerpt below is the record exactly as published.

pples with Rice ( Pommes au Riz) a la Russe One and a half cups milk, one and a half cups flaked rice, five tablespoons sugar, one tablespoon brandy or a teaspoon vanilla, one and a half cups whipped cream, ten tablespoons dissolved Cox’s gelatine, one cup apple sauce

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