Rice and Apple Pudding

Ingredients

• half a pound of rice
• six or eight apples pared, cored, and sliced
• the thin rind of half a lemon
• two table-spoonfuls of sugar

Method

1. 1

   Boil rice in water for ten minutes, then drain.

2. 2

   Spread half on a pudding cloth, layer with apples, lemon rind, and sugar, then cover with remaining rice.

3. 3

   Tie securely and boil until done.

4. 4

   Serve with sweet sauce.

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.

e 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 or good custard over it, and it is ready for serving. Time to simmer the rice, a little more than an hour. Probable cost, 9d., exclusive of the cream and jam. Sufficient for five or six persons. 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 and grated lemon-peel. Let them stew till they become a fine marmalade. When the apples and rice are both cold, take a cake-form, cover it thin with rice, spread the apples over it, spread rice again about the thick- ness of the back of a knife, then apples, and so on, the last layer being rice. Set the cake in the oven for a quarter of an hour, turn it out when cold, and send to table with punch or custard sauce poured over it. Rice and Apple Pudding.— Throw half a pound of rice into boiling water, let it boil for ten minutes, drain, and dry it. Spread half of it on a pudding-cloth, and lay upon it six or eight apples pared, cored, and sliced, the thin rind of half a lemon

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