Apricots in Rice Borders

Ingredients

• Make a border of boiled rice
• sweetened and flavoured with vanilla, or cinnamon, or lemon, or essence of almonds
• two ounces of gelatine
• a quart of syrup
• a small glass of brandy
• dried cherries and angelica
• some green preserve as before mentioned

Method

1. 1

   Make a rice border and set it with egg.

2. 2

   Pile apricots in the center and ornament with cherries and angelica.

3. 3

   Clarify syrup with egg white, dissolve gelatine, color with cochineal, and add brandy.

4. 4

   Pour jelly over apricots and rice border.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 23. The excerpt below is the record exactly as published.

APRICOTS IN RICE BORDERS.— Make a border of boiled rice, sweetened and flavoured with vanilla, or cinnamon, or lemon, or essence of almonds, etc. The rice border must be round and set with BLACKWELL'S egg. A good mould, where none is at hand for the purpose, can be made by I putting a small cake tin inside a larger ! ' ,ne> aiid baking the rice and egg round I the outer rim thus formed. Place the rice border on a dish, and pile up the apricots high in the middle in a pyramid shape, and ornament it with dried cherries and angelica, or some green pre- serve as before mentioned. Next take the syrup, strain it, and clarify it with a white of egg. Dissolve in it sufficient isinglass or gelatine to make it a jelly when cold. You must add the gelatine in proportion to the quantity of syrup you have to set, the proportion being two. ounces of gelatine to a quart. When you have added and dissolved the proper quantity of gelatine, colour it red with cochineal, and when nearly cold add a small glass of brandy

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