Ground Rice
From Vegetarian cookery, 1891
Serves 4
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 100. The excerpt below is the record exactly as published.
Ground Rice. Five ounces of ground rice, one quart of new milk, four ounces of loaf sugar, half a salt-spoonful of salt, and six drops of almond flavour. Steep the rice in a little cold milk while the rest of the milk is boiling; then add it to the boiling milk, with the sugar; boil it twenty minutes, stirring it aU the time; add the flavour; pour into a mould, previously dipped in cold water ; let it stand till cold, and serve with preserves and cream. No. 423.— Ground Rice. Six ounces of ground rice, two ounces of loaf sugar, six drops of lemon flavour, or throe drops of almond flavour, and one quart of water
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