Genoa Cream

Ingredients

• 2 oz. ground rice
• 1 pt. milk
• 1 oz. butter
• 1 or 2 table-sps. sugar
• A little flavouring
• 3 or 4 drops carmine
• 2 table-sps. jam
• Some pink cocoanut

Method

1. 1

   Mix the ground rice smoothly with a little of the milk, and put the remainder of the milk and the butter into a saucepan.

2. 2

   When hot, pour them on to the ground rice, stirring all the time, and then return all to the saucepan.

3. 3

   Stir over the fire until boiling, and then simmer slowly for 10 minutes or until the ground rice is thoroughly cooked.

4. 4

   Remove the saucepan from the fire and add the sugar, flavouring, and enough carmine to make it a pale pink colour.

5. 5

   Now put the jam into a glass dish, and, when the rice mixture has cooled, pour it over it.

6. 6

   Sprinkle the top with pink coconut, and serve cold.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 701. The excerpt below is the record exactly as published.

Genoa Cream 2 oz. ground rice. 1 pt. milk. 1 oz. butter. 1 or 2 table-sps. sugar. A little flavouring. 3 or 4 drops carmine. 2 table-sps. jam. Some pink cocoanut

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