Belgian Rice Dessert

Name: Belgian Rice Dessert
Ingredients: Cook I pint of milk; add }i cup of boiled rice; and some currants; the yolks of 2 eggs well beaten; with 2 tablespoonfuls of sugar; Add I teaspoonful of vanilla; Dip in beaten egg; and fine bread-crumbs

From 365 foreign dishes, 1908

Presented as published in 1908. 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 365 foreign dishes (1908) by Josephine Preston Peabody, page 1. The excerpt below is the record exactly as published.

Belgian Rice Dessert. Cook I pint of milk; add }i cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2 table- spoonfuls of sugar. Remove from the fire. Add I teaspoonful of vanilla ; then form into cylinders. Dip in beaten egg and fine bread-crumbs

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