Rice and Almond Mould

Ingredients

• six ounces of best Carolina rice
• a quart of milk
• three table-spoonfuls of sugar
• two ounces of sweet almonds
• four bitter ones
• a quarter of a pint of cream

Method

1. 1

   Wash the rice and put it in a saucepan with milk, sugar, and pounded almonds.

2. 2

   Simmer gently until tender.

3. 3

   Beat for a few minutes and press into a damp mould.

4. 4

   Let it stand in a cold place for several hours.

5. 5

   Turn out, decorate with jam, and pour cream over it before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1529. The excerpt below is the record exactly as published.

Rice and Almond Mould.— Wash six ounces of best Carolina rice in one or two waters. Drain it and put it into a delicately clean saucepan with a quart of milk, three table-spoonfuls of sugar, two ounces of sweet almonds, and four bitter ones, which have been blanched and pounded to a smooth paste. Sinnner the rice gently until it is quite tender. Beat it for two or three minutes with a wooden spoon, and press it into a damp mould. Let it stand in a cold place for four or five hours. Turn it out carefully, ornament it with bright- colom-ed jam or jelly of any kind, pour a quarter of a pint of cream

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