Blancmange, Rice
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 249. The excerpt below is the record exactly as published.
Blancmange, Rice. — Blanch almonds and pound to a paste, as alrcadj^ directed for blancmange, using a little more cold water. BLO ( 72) BOI Boil three ounces of rice, three ounces of loaf sugar, the rind of half a lemon, a piece of cinnamon, and a stick of vanilla, with a pint and a half of new milk. When the rice is boiled to a pulp, add the almond paste and liquid, and simmer ten minutes. Then put into it three-quarters of an ounce of isinglass
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