Jelly, Rice

Ingredients

• four ounces of rice-flour
• a quart of cold milk
• a quarter of an ounce of clarified isinglass
• the thin rind of half a lemon
• four bitter almonds
• four ounces of sugar

Method

1. 1

   Mix the rice-flour smoothly with the cold milk, add the isinglass, lemon rind, pounded almonds, and sugar.

2. 2

   Boil and stir until thick.

3. 3

   Remove the lemon rind and pour into a damp mould.

4. 4

   When set, turn out and serve with melted currant jelly or fruit syrup.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 770. The excerpt below is the record exactly as published.

Jelly, Rice. — Mix four ounces of rice- flour smoothly and gradually with a quart of cold milk ; put them into a saucepan -with a quarter of an ounce of clarified isinglass, the thin rind of half a lemon, four bitter almonds, hlanched and pounded, and four ounces of sugar

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