Queen's Rice
From Soups, savouries, sweets, with a chapter on breads, 1889
Garnish with jam and raw cream when turned out.
Presented as published in 1889. 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 Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 33. The excerpt below is the record exactly as published.
Three ounces Carolina rice well washed, one quart new milk, one gill cream, three lumps of sugar pounded, half an ounce of gelatine, two teaspoonfuls orange - flower wate
Cook this with the app: pantry check, scaling, and the assistant.