Cocoa Rice Meringue

Ingredients

• one pint of milk
• one-quarter cup of washed rice
• a saltspoon of salt
• one level tablespoon of butter
• one-half cup of seeded raisins
• half a teaspoon of vanilla
• one slightly rounding tablespoon of cocoa
• the stiffly beaten whites of two eggs
• one-half cup of beaten cream
• the whites of three eggs
• one-third cup of powdered sugar

Method

1. 1

   Heat milk, add rice and salt.

2. 2

   Cook until tender.

3. 3

   Add butter, raisins, vanilla, and cocoa, cook five minutes.

4. 4

   Fold in beaten egg whites and cream.

5. 5

   Turn into a buttered dish, cover with beaten egg whites mixed with sugar and cocoa.

6. 6

   Bake in a moderate oven until meringue is cooked.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 84. The excerpt below is the record exactly as published.

COCOA RICE MERINGUE— -Heat one pint of milk, add one-quarter cup of washed rice and a saltspoon of salt. Cook un- til tender. Add one level tablespoon of butter, one-half cup of seeded raisins, half a teaspoon of vanilla, and one slightly rounding tablespoon of cocoa, cook five minutes. Fold in the stiffly beaten whites of two eggs and one-half cup of beaten cream. Turn into a buttered baking dish, cover with the whites of three eggs beaten stiff, with one-third cup of powdered sugar

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