Milk Rice
From Cassell's dictionary of cookery, 1892
Serves 2
Time, about an hour to simmer. Probable cost, rice, 3d. per pound.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 924. The excerpt below is the record exactly as published.
Milk Rice. — A wholesome dish, suitable for children. When milk is scarce, the rice is first boiled tender in water, di-ained from it, and simmered until quite done in milk, but it is best boiled wholly in milk. A quarter of a pound of rice will thicken a quart of milk. Simmer gentlj- with cinnamon or lemon-peel, and add, if liked, a small quantity of verj- finely-shred suet. The sugar
Cook this with the app: pantry check, scaling, and the assistant.