Iced Rice a la Rimpeatrice

Ingredients

• a scant teacupful of rice
• two quarts of cream
• one pound of French candied fruit
• one pint of sugar
• the whites of three eggs
• five table-spoonfuls of Maraschino
• five of sherry
• the grated rind and the juice of one orange
• one-fourth of a teaspoonful of salt
• half a gill of water

Method

1. 1

   Wash the rice in three waters, and put it in a stewpan with one quart of cold water.

2. 2

   Place on the fire, and when it boils up, pour off the water.

3. 3

   Now put the rice and grated rind of the orange in the double-boiler.

4. 4

   Put all the cream in a large bowl, and whip and skim until there are three generous quarts of the froth.

5. 5

   Put the unwhipped cream with the rice.

6. 6

   Cover the boiler, and place on the fire.

7. 7

   Cook for one hour and a half.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 335. The excerpt below is the record exactly as published.

Iced Rice a rimpe>atrice. For this pudding there will be required a scant tea- cupful of rice, two quarts of cream, one pound of French candied fruit (half the quantity to be cherries), one pint of sugar, the whites of three eggs, five table-spoonfuls of Maraschino, five of sherry, the grated rind and the juice of one orange, one-fourth of a teaspoonful of salt, and half a gill of water

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