Rice Blanc Mange
From The household cook book, 1902
Serves 1
A sauce can be added of milk, cream, or any invalid custard.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 438. The excerpt below is the record exactly as published.
RICE BLANC MANGE — Boil as much ground rice in a pint of milk as w411 make it thick enough to turn out of a mold, sweetening and flavoring to taste
Cook this with the app: pantry check, scaling, and the assistant.