Iced Timbale ail Riz

Ingredients

• a quarter of a pound of pie-paste
• three-quarters of a pound of boiled rice
• three fine, sound apples
• two ounces of powdered sugar
• one ounce of butter
• half a gill of cold water
• half a saltspoonful of salt
• two tablespoonfuls of apricot marmalade
• an ounce and a half of pie-paste
• one pint of whipped cream
• half a gill of maraschino

Method

1. 1

   Line a timbale-mold with pie-paste.

2. 2

   Cook apples with sugar, butter, water, and salt for 10 minutes.

3. 3

   Add marmalade and stir gently.

4. 4

   Layer rice and apples in the mold, cover with pie-paste, and bake for 30 minutes.

5. 5

   Cool for 2 hours, freeze with ice and salt for 1.5 hours.

6. 6

   Top with whipped cream mixed with maraschino before serving.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 280. The excerpt below is the record exactly as published.

Iced Timbale ail Riz. — Line a timbale - mold holding three pints with a quarter of a pound of pie-paste (No. 1077). Have ready three-quarters of a pound of boiled rice (No. 1172). Peel, core, and cut into quarters three fine, sound apples; put them into a saucepan with two ounces of powdered sugar, one ounce of butter, half a gill of cold water, and half a saltspoonful of salt. Cover, and let cook for ten minutes. Remove the lid, and add to the apples two tablespoonfuls of apricot marmalade (No. 1335). Stir slightly at the bottom for four minutes with the spatula, being careful to avoid breaking the apples. Cover the bottom and sides of the timbale with half a pound of the boiled rice; pour in the apples, lay the remainder of the rice on top, and cover with an ounce and a half of pie-paste. Put the timbale into a moderate oven, and cook for thirty minutes. When the surface is of a good golden color, remove, and put aside to cool thoroughly, leaving it at least two hours. Turn it over onto a dessert-dish, remove the mold, and lay the timbale in a short, low, ivide freezer; cover, then put it in a tub of nearly the same size, filling it well with chopped ice; sprinkle the top and sides freely with rock salt, and freeze thoroughly for an hour and a half. Remove the cover carefully to avoid any ice or salt falling into the freezer. Take out the timbale, and wipe well the dish. Have ready one pint of whipped cream (No. 1254) with half a gill of maraschino

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