vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apricot Rice Cream
From Banquets of the nations, 1911
Serves 3
Melt marmalade in hot water before serving.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 17. The excerpt below is the record exactly as published.
Apricot Rice Cream.) One pint milk, one gill cream, four ounces loaf sugar, quarter pound ground rice, one egg, one glass brandy, one ounce of chopped lemon or citron preserve, the juice of an orange
Cook this with the app: pantry check, scaling, and the assistant.