Flourendines

Ingredients

• yi cup of rice
• 2 qts. of water
• 4 eggs
• 1/2 cup of sugar
• 1 pt. of milk
• 1 tablespoonful of vanilla
• the whites of 2 eggs
• 2 tablespoonfuls of powdered sugar
• seeded raisins

Method

1. 1

   Boil the rice in water until tender, then drain.

2. 2

   Beat the eggs and sugar until light, add milk, vanilla, and rice.

3. 3

   Line pie dishes with paste, cover with raisins, fill with mixture, and bake until custard is solid.

4. 4

   Make a meringue with egg whites and powdered sugar, spread over pie, dust with sugar, and bake until golden brown.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 17. The excerpt below is the record exactly as published.

Flourendines. Boil yi cup of rice in 2 qts. of water until tender, or for about 20 minutes ; drain until thoroughly dry. Beat 4 eggs without sep- arating, until light ; add ]/2 cup of sugar and beat again until light, then add 1 pt. of milk, 1 tablespoonful of vanilla and the boiled rice. Line 2 pie dishes with good light paste, cover the bottom of the dishes with seeded raisins. Fill with the rice mixture and bake in a quick oven about 30 minutes, or until the custard is solid. Beat the whites of 2 eggs until light, add 2 tablespoonfuls of powdered sugar

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