Rice-and-Apple Soufflé

Ingredients

• ½ lb. of the whitest rice
• a small piece of stick cinnamon
• a little grated lemon-peel
• a little grated nutmeg
• sugar to make it not quite sweet enough
• three or four eggs

Method

1. 1

   Boil rice with milk, cinnamon, lemon peel, and nutmeg until absorbed.

2. 2

   Remove cinnamon, add sugar, and cool.

3. 3

   Shape rice in a bowl, fill with apple marmalade, top with beaten egg whites, and brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 399. The excerpt below is the record exactly as published.

z lb. of the whitest rice ; blanch it in boiling water ; drain it well, and put it on to boil, with milk sufficient to cover it, a small piece of stick cinnamon, a little grated lemon - peel and grated nut- meg; let it boil until the milk is ab- sorbed, or longer if needful, adding a little more milk. When it is ready to take up, remove the cinnamon, add sugar to make it not quite sweet enough ; rub the white of an egg around the sides and bottom of a glass bowl ; when the rice is cool, turn it into the dish, heaping it up at the sides until it reaches the top of the bowl and is about an inch and a half thick at bottom and sides ; the white of the egg makes it adhere to the bowl and leaves a space for the marmalade. Egg the rice on the inside; pour in apple marmalade, or a fresh sauce from green apples, sweetened, and flavored with lemon ; beat light the whites of three or four eggs

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