Indian Trifle

Ingredients

• half a pound of rice flour
• a quart of new milk
• four ounces of sugar
• the rind of a small lemon
• a few drops of the essence of ratafia or vanilla
• an ounce of sweet, almonds (blanched)

Method

1. 1

   Mix rice flour with cold milk to make a paste.

2. 2

   Simmer milk with lemon rind and sugar, then add rice flour.

3. 3

   Stir for 5-6 minutes.

4. 4

   Cool slightly, then introduce boiled custard.

5. 5

   Garnish with almonds and fruit.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 745. The excerpt below is the record exactly as published.

Indian Trifle. — Mix half a pound of rice flour with cold milk enough to make a thickish paste. Put a quart of new milk into a sauce- pan, with the rind of a small lemon, and four ounces of sugar to sweeten. Simmer gently, to extract the lemon flavour (do this over a slow fire, and remove the rind as soon as the flavour is gained) ; add the rice flour, and stir steadily for five or six minutes. A few drops of the essence of ratafia or vanilla is a great improve- ment. If for a glass dish, let the trifle cool a little before turning out, and when quite firm and cold, cut out some of the rice, and introduce boiled custard into the space. This has a very good effect, when some fancy device is shown. Cut an ounce of sweet, almonds (blanched)

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