Rice and Apple Cake
From Cassell's dictionary of cookery, 1892
Serves 5
Serve with punch or custard sauce.
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 1530. The excerpt below is the record exactly as published.
Rice and Apple Cake.— Take half a pound of rice, boil it in milk tiU tender and in a thick mass, adding sugar, grated lemon-peel, and a cupful of peach-water, or flavour with two spoonfuls of orange-flower water and one ounce of pounded bitter almonds. Stir the mixture well, that it may not burn. Peel twelve large apj^les, slice them thin, and stew them in a glassful of wine and a little water, adding some sugar
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