Apricots a la Neige
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
This amount of rice will make four or five balls. Apples can be substituted.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 198. The excerpt below is the record exactly as published.
Apricots a la Neige. Boil one cup of rice fifteen minutes, or steam till tender (see page 307). Wring small pudding-cloths (one third of a yard square) out of hot water, and la}^ them over a small half-pint bowl. Spread the rice one third of an inch thick over the cloth. Put an apricot in the centre
Cook this with the app: pantry check, scaling, and the assistant.