Lemon Rice

Ingredients

• 3 oz. rice
• sugar to taste
• 1 pint of milk
• 2 eggs
• juice of 1 lemon
• rind of 1 lemon
• a little jam

Method

1. 1

   Boil the rice in the milk with a strip of lemon rind until it is cooked and thick.

2. 2

   Allow it to cool, then add sugar, yolks, and lemon juice.

3. 3

   Pour into a pie-dish.

4. 4

   Set in the oven.

5. 5

   Spread a layer of jam on top.

6. 6

   Pile meringue over, and brown in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 28. The excerpt below is the record exactly as published.

rind of 1 lemon, 10 lumps of loaf sugar. 1 gill of sherry, Method. — Put the loaf sugar into a pan with a little water. Boil till a dark brown colour. Add the milk and allow the caramel to dissolve in it. Add the cream and pour over the beaten eggs. Add the sherry. Have the bread, sifted sugar, shredded peel, and lemon-rind in a basin. 86 COOKERY RECIPES Pour the custard over. Allow it to soak for half an hour. Pour into a greased mould. Cover with a greased paper. Steam one hour and a half. Serve with wine sauce (German egg sauce). Beresford Pudding 2 eggs, 2 tablespoonsful of their weight in butter, breadcrumbs, sugar and flour, \ teaspoonful of baking grated rind of 2 oranges, powder. Method. — Cream, butter and sugar together. Add eggs and hour alternately. Add bread- crumbs and orange rind. Beat thoroughly. Place mixture in a greased tin. Steam for one hour and a half. Serve with orange sauce. To prepare the tin.— Grease with clarified butter, place a round of paper in bottom, and decorate with cherries and angelica. Orange Sauce i gill of water, juice of i orange, i teaspoonful of corn- juice of | lemon, flour, shreds of orange rind, i tablespoonful of sugar. Method. — Boil water, juice, and shreds of peel together. Make cornflour into a paste with a little cold water. Pour on boiling liquid. Boil up, sweeten, and pour round pudding. Caramel Custards io lumps of sugar, boil together till dark a little water (i table- • golden-brown, spoonful), Grease hve or six dariol moulds and pour a little caramel into each. SECOND COURSE Custard \ pint milk, 3 eggs (beaten), vanilla, 1 to 2 oz. sifted sugar. Mix all together. Pour into moulds. Set in a pan with boiling water to come half-way up. Cover with greased paper. Steam very gently till set (about one hour). The water must not boil. Turn out. Serve hot or cold. The above can be made in one mould. Set in a pan of water, covered with a greased paper, and baked in a slowr oven. LESSON XVIII Apple Amber Pastry. 4 oz. flour, lemon juice, 2 oz. butter and lard, salt, cold water, Ingredients for Apple Amber. Short pastry or rough a little water, puff pastry, 2 oz. butter, 1 1 lb. apples, 2 eggs. | lb. raw sugar, Use No. 6 pie-dish. Rough Puff Pastry. Method. — Put flour in basin, add salt. Cut butter and lard into flour (pieces about the size of a walnut). Add water and lemon juice to make paste to an elastic consistency. Roll out on a floured board into a strip. Fold in three. Turn open edges to and from you. Roll out. Repeat three or four times until the butter and flour are well mixed. Line edge of a pie-dish with pastry. 88 COOKERY RECIPES Flake edges, and decorate with leaves or fancy shapes. Method. — Have i£ lb. apples stewed with 2 oz. butter, lb. raw sugar, and a little water. Rub through a sieve. Add two yolks. Pour into pie-dish, and bake till firm in a hot oven. Whip two whites to a stiff froth. Fold in one table- spoonful castor sugar. Pile on top and brown in a moderate oven. Coburg Pudding 4 oz. short crust, f lb. apples, 1 | oz. sugar, a little water, 2 eggs, marmalade, \ pint of milk, i oz. cornflour, sugar to taste. Method. — Peel, core, and stew the apples with sugar and water. Line edges of pie-dish with pastry, and decorate. Rub apples through a sieve and put in the pie-dish, then a layer of mar- malade on top. Make a custard with the milk, cornflour, yolks, and sugar. Bake. When cooked, pile meringue on top and brown in the oven. To make the custard : dissolve corn- flour in a little cold milk. Boil the remainder, and pour it over. Add sugar, and boil well. Cool a little, and add the yolks. Pour over apples, &c. Use No. 7 pie-dish. Lemon Rice 3 oz. rice, sugar to taste, 1 pint of milk, juice and rind of i 2 eggs, lemon, a little jam

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