Rice and Cheese (No. 1)

Ingredients

• One breakfastcupful of Rice
• Half a pint of Milk
• Four ounces grated Cheese

Method

1. 1

   Wash the rice and boil it until cooked (in a double saucepan).

2. 2

   Strain well, and add the milk and a spoonful of butter, and pepper to taste.

3. 3

   Simmer again together; grease a pie-dish well and fill up with alternate layers of the above mixture and the grated cheese.

4. 4

   Sprinkle grated cheese on the top, and a few pieces of butter.

5. 5

   Put in a hot oven and brown well.

6. 6

   Serve very hot.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 35. The excerpt below is the record exactly as published.

One breakfastcupful of Rice. | Half a pint of Milk. Four ounces grated Cheese. Wash the rice and boil it until cooked (in a double saucepan). Strain well, and add the milk and a spoon- ful of butter, and pepper to taste. Simmer again together ; grease a pie-dish well and fill up writh alter- nate layers of the above mixture and the grated cheese. Sprinkle grated cheese on the top, and a few pieces of butter. Put in a hot oven and browrn well. Serve very hot. SAVOURIES 65 120. Rice and Cheese (No. 2). Ingredients. Four ounces of Rice. I Pint and a half of Milk. Six ounces of Cheese. | Pepper to taste. Wash the rice and put it into a double saucepan with the milk, let it simmer for three hours until all the milk is absorbed, then add the cheese, cut into small pieces (any stale pieces will do), let it cook for another quarter of an hour, then turn into a pie-dish, sprinkle a few grated rusk-crumbs over, and serve at once. Equals 1183 grains proteid. 121. Rice and Cheese (No. 3)

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