Pine-Apple and Rice Mould

Ingredients

• ½ lb. rice
• 1 pint milk
• 3 eggs
• 5 lb. pine-apple
• 1 table-spoon kirsch
• 2 table-spoons powdered sugar
• ½ lb. tinned apricots

Method

1. 1

   Cook the rice in the milk in a double boiler until it is very tender and the milk is all absorbed.

2. 2

   Cut the pine-apple in small pieces and let it simmer for several minutes in a little syrup.

3. 3

   Beat three whole eggs well together.

4. 4

   Add them to the rice and then the pine-apple.

5. 5

   When well mixed, pour into a buttered mould.

6. 6

   Bake for about half-an-hour.

7. 7

   Mash the apricots.

8. 8

   Add the sugar.

9. 9

   When melted, pass through a sieve.

10. 10

    Add the kirsch, pour over the pudding.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 16. The excerpt below is the record exactly as published.

Pine-Apple and Rice Mould | lb. rice 1 pint milk 3 eggs. 5 lb. pine-apple Syrup f 11). tinned apricots 2 table-spoons powdered sugar 1 table-spoon kirsch

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