Rice and Cream a la Croce

Ingredients

• one pint of cold milk
• one pint of cold water
• half a saltspoonful of salt
• four ounces of well-cleaned, raw rice
• four ounces of powdered sugar
• one ounce of fresh butter
• one pint of sweet cream
• two ounces of powdered sugar
• one teaspoonful of vanilla flavoring
• three ounces of peach marmalade

Method

1. 1

   Put milk, water, and salt in a saucepan, boil, then add rice and cook for 25 minutes.

2. 2

   Remove from heat, add sugar and butter, mix well, and cool for 1 hour.

3. 3

   Whip cream, add sugar and vanilla, then mix with cooled rice.

4. 4

   Line a mold with marmalade, fill with mixture, cover, and freeze for 1 hour.

5. 5

   Dip mold in lukewarm water, unmold onto a dish, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 315. The excerpt below is the record exactly as published.

Rice and Cream a la Croce.— Put one pint of cold milk into a saucepan, adding one pint of cold water and half a saltspoonful of salt, place the pan on the hot stove, and when boiling, throw in four ounces of well-cleaned, raw rice; then with a spatula stir slowly and continually at the bottom while it is cooking for twenty-five minutes, then take the pan from off the fire, lay it on a table, and add immediately four ounces of powdered sugar and one ounce of fresh butter ; mix well together with a spatula for two minutes, then transfer it into another vessel, and set it in a cold place for one hour to have it thoroughly cooled off. Whip to a froth one pint of sweet cream as for No. 1254, cover the basin with a nap- kin, and let rest for twenty minutes ; should there be any milk settled at the bottom, pour it off, and add to the cream two ounces of powdered sugar and one teaspoonful of vanilla flavoring, then with a wire whip beat well together for two minutes longer, and remove the whip. Take the rice from the vessel, drop it gradually into the whipped cream, then mix the whole together slowly and carefully for three minutes. Line a two- quart, tin melon-form with three ounces of peach marmalade

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