Pink Cream

Ingredients

• 1 oz. ground rice
• 1 quart milk
• 2 oz. butter
• 2 oz. sugar
• 10 drops essence vanilla
• Colour it to a pink with cochineal

Method

1. 1

   Boil ground rice in milk.

2. 2

   Add butter, sugar, and essence vanilla.

3. 3

   Stir for 20 minutes after it boils, till it becomes a smooth custard.

4. 4

   Colour it to a pink with cochineal.

5. 5

   Spread over a glass dish some strawberry jam, and when the custard is cool pour it over the jam and set aside to cool.

6. 6

   If desired, scatter dessicated cocoa-nut over the top.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 135. The excerpt below is the record exactly as published.

Pink Cream. Boil ‘1 ox. ground rice in 1 quart milk. Add 2 ox. butter, 2 ox. sugar, and 10 drops essence vanilla. Stir for 20 minutes after it boils, till it becomes a smooth custard. Colour it to a pink with cochineal. Spread over a glass dish some strawberry jam, and when the custanl is cool pour it over tlie jam and set aside to cool. If desired, scatter dessicated ooooa-nut over the top. Preserved Peaches and Apricots. Take a tin of pre.served fruit and strain off liq\iid. Dissolve enough gelatine (by boiling gelatine in a little sweetened water) to make a fairly firm jelly when cold. Add a few drops of cochineal. Put rather more than 2 oz. of this to a quart of liquid from the tin, Pour into mould, and drop peaches in, and either turn out whole or place in spoonfids in glass dish with a little whipped cream. Prune Shape. i lb. Prunes, J pint Water, J oz. Gelatine, Sugar to taste. Stew prunes in the water till tender, then tahe them and remove the stones, and chop them small. Dissolve gelatine in the juice, and add sugar, and then the prunes. Pour all into a wetted mould to cool. Half a lemon added is an inqu'ovement. The stones may be broken and the kernels added. Very nice with whipped cream in centre. Raspberry Cream. 1 pint of Cream, J pint of Milk, i pint of Syrup, 1 oz. Isinglass di.ssolved in the milk, and made hot; a few drops of Colonriug. Mix cream and syrup, and whisk well. Tlieu add the dissolved isinglass quickly, whisk again, and pour into mould. Strawberry and pine-apple cream made the same way, but without the colouring. I Rhubarb Meringfue. Cut 1 lb. of pink rliubarb into inch lengths, and stew it with 4 oz. of sugar till tender ; strain the juice into a basin, and rub the fruit through a wire sieve. Reduce the juice to a gill, mix it with fruit puree, add the yolks of 4 eggs, and the grated peel of a lemon. Pour the mixture into a fireproof dish and bake it ^ hour. Whisk the whites of the eggs to a stiff froth, mix them with 4 oz. of sugar, spread them over the pudding, dust with pounded sugar, and retxirn it to the oven for 10 minutes to set the meringue. A Gateau of Rice. 1 quart Milk, i pint Cream, 4 oz. Rice, 2 oz. Sugar

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