GATEAU DE RIZ
From With a saucepan over the sea, 1902
Serves 4
Serve hot or cold with a soft custard flavored with sherry.
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 58. The excerpt below is the record exactly as published.
gAtEAU DE RIZ. (French Rice Padding.) In France rice pudding for grown people is never liquid and milky, but a firm, handsome affair, garnished with fruit, and served with a wine or custard sauce, on a dish. Cook 4 ounces rice in i quart milk with 2 tablespoonfuls of sugar, and rind of a lemon. Sim- mer till tender and the milk is absorbed. Cool it, add yolks 6 eggs beaten, then the whites beaten stiff, some nutmeg, 2 tablespoonfuls of raisins and chopped citron
Cook this with the app: pantry check, scaling, and the assistant.