Meringue of Rice
From The complete Indian housekeeper & cook, 1898
Can be served cold or hot.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 222. The excerpt below is the record exactly as published.
Meringue of Rice. — Three units of rice boiled in 20 of milk till quite stiff, stir in 2 units sugar, some vanilla, 1 unit of butter, and 2 of yolk of egg. Shape a neat border round a dish that will stand the oven. Decorate it with sliced green citron or orange chips in a slanting ])attern, and alternate raisins and almonds round the top. Fill the centre with any stewed fruit without the juice, and pour over a custard made with ^ unit cornflour, 5 of Housekeeper and Cook 319 milk, and 1 of yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.