vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Chilled Rice Popple
From The Toronto Cook Book, 1915
Serves 3
Serve with lemon or cream sauce or whipped cream.
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 47. The excerpt below is the record exactly as published.
Chilled Rice Popple One cupful of rice; add to it one quart of milk; one cupful of granulated sugar, one teaspoon of cornstarch and butter the size of a walnut; mix the cornstarch with a little milk to dissolve it before adding to the other ingredients; add flavoring and bake one and one-half hours, stirring occasionally until it thickens Then let it brown, take from the oven and allow to cool. Re- move the brown skin and lay over the top a few preserved or canned cherries. Beat the whites of three eggs
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