vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Compote of Rice and Apples
From With a saucepan over the sea, 1902
Serves 6
Serve with custard flavored with wine.
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 64. The excerpt below is the record exactly as published.
COMPOTE OF RICE AND APPLES. (Northern France.) Boil j4 pint rice with i quart of water 20 minutes, drain it, add 2 ounces sugar, 2 ounces butter, and rind of a lemon. Stir, cool, and strain it, pressing out all the water. Arrange in layers on a dish with 5 large apples
Cook this with the app: pantry check, scaling, and the assistant.