Glace Napolitain

Ingredients

• 4 ozs. of rice
• a pint of milk
• a pint of good cream
• a pinch of salt
• 2 ozs. of sugar
• the yolks of six eggs
• a pint of double-whipped cream

Method

1. 1

   Wash 4 ozs. of rice and put it in a stewpan with a pint of milk, a pint of cream, a pinch of salt, and 2 ozs. of sugar.

2. 2

   Let the rice swell until tender.

3. 3

   Add a stick of vanilla and boil for one minute, then let it cool.

4. 4

   Mix the remaining liquid cream with the yolks of six eggs, cook until thick, then cool.

5. 5

   Combine with a pint of double-whipped cream, taste for sweetness, and mix with the rice.

6. 6

   Freeze.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 228. The excerpt below is the record exactly as published.

Glace Napolitain. — Take 4 ozs. of rice, wash it thoroughly, and put it in a stewpan with a pint of milk, a pint of good cream, a pinch of salt, and 2 ozs. of sugar. Let the rice swell consid- erably in this. When it is tender enough to give way between the fin- gers, add a stick of good vanilla, and boil it one minute, then let it get cold. When cold, take all the cream that re- mains liquid, and put it in a stewpan with the yolks of six eggs ; if there is not cream enough, add to it a little milk. Turn this on the fire with a wooden spoon, and when the eggs are well done, and the mixture very thick, let it cool. Add to this a pint of double-whipped cream

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