Rice Blanc Mange

Ingredients

• 1/4 lb. of rice (ground)
• 1 pint of milk
• 2 ozs. of sugar
• 3 drops of vanilla
• 1/4 lb. of apricot jam

Method

1. 1

   Mix a quarter of a pound of ground rice with a quarter of a pint of milk.

2. 2

   Boil a pint of milk with sugar to taste, pour while boiling into the rice, then boil the whole for twenty minutes, stirring all the time; add a few drops of vanilla.

3. 3

   Pour into a mould, serve with apricot jam.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 33. The excerpt below is the record exactly as published.

Rice Blanc Mange. For Eight or Ten Persons. — ^ lb. of rice (ground) ; 1:1 b:.int of milk ; 2 ozs. of sugar ; 3 drops of wanilla ; | lb. of [{pricot jam. A quarter of a pound of ground rice mixed with a quarter of a pint of milk. Boil a pint of milk with liUgar to taste, pour while boiling into the rice, then ■)oil the whole twenty minutes, stirring all the time ; t,dd a few drops of vanilla. Pour into a mould, serve vith apricot jam. Yellow Lemon Cream (without cream). For Eight Persons. — 4 lemons; 9 ozs. of sugar; q ?gg3- Eub a few lumps of sugar on four lemons before paring them ; pare very thin and put the rind into iiaK a pint of water. Squeeze the juice on seven ounces of finely pounded sugar ; beat the yolks of oix eggs well; add the peel and juice, and beat t ;ogether some time. Strain through a fianijel into a 78 SAVOURIES AND SWEETS. block tin saucepan, set over a gentle fire and stir onei way until pretty thick ; it must not quite boil or iti will curdle. Pour into jelly glasses and serve cold. : f Pistachio Cream. i Fob. Six Pebsons. — 4 ozs. of pistachio nuts ; 1 gill of roseji water ; 1 pint of cream ; sugar to taste. i t Blanch four ounces of pistachio nuts, beat them> fine with a little rose water, add the paste to a pintf of cream, sweeten to taste ; let it just boil, and puti into jelly glasses. Orange Butter Pyramids. | Fob Eight ob Ten Pebsons. — 6 eggs; 2 ozs. of sugar;! 3 ozs. of butter ; 2 ozs. of almonds; 1 gill of orange flower jl water; 1 gill of orange juice. | Boil the eggs hard, beat them in a mortar with the! sugar, three ounces of butter, and two ounces of1 blanched almonds beaten to a paste ; moisten with i orange juice and a little orange flower water. Euh ' through a colander. Pile up lightly on sweet bis- cuits made as follows : — [ Sugar Cakes. Fob Eight Pebsons. — 1 lb. of flour; J lb., of loaf sugar; ^ lb. of butter ; 1 egg ; | oz. of lemon peel chopped. Poll out thin and cut with a cake cutter. Bake in a hot oven. When cold, pile up the orange butter i lightly upon them and serve. [ SAVOURIES AND SWEETS. 79 11 '<] )l I Nj I i ;v Old English Syllabub. FFor Twenty Persons. — 1 pint of port ; 1 pint of sherry ; ijint of brandy ; sugar to taste ; 1 bowl of milk ; J lb. of :>tted cream ; j of a nutmeg. iln a large china bowl put a pint of port and a int of sherry and half a pint of brandy, sugar to 'Ste ; milk into the bowl. In twenty minutes cover Hugh with clotted cream ; grate a little nutmeg over Serve. i Staffordshire Syllabub. I IFor Two Dozen Persons. — 1 pint of cider ; 1 pint of claret ; ?)int of brandy ; sugar lo taste ; 5 of a nutmeg ; 1 bowl of ( ilk. ^Put a pint of cider, a pint of claret, half a pint of ‘-•andy, sugar to taste, and a httle nutmeg, into a owl. Milk the cow into the bowl till it be full, or ) )ur warm milk from a large teapot from a height tto it. (An old-fashioned receipt. Syllabubs used I rrmerly to be universal at haymaking parties. The 1 lid from the bowl was ladled into glass cups and rrved to the company. ) South Devon Junket. For Eight or Ten Persons. — 1 dessertspoonful of essence rennet ; 4 teaspoonfuls of powdered sugar ; 1 wineglass brandy ; 1 pint of new milk ; 5 lb. of Devonshire cream ; >;ialtspoonful of nutmeg. . Put in the bottom of a glass dish a dessertspoonful essence of rennet, the powdered sugar, and the •t’andy. Pour on this the warmed new milk (the aarmth of milk from the cow). Mix this up. Spread ’•'er the top a quarter of a pound of thick Devonshire t 8o SAVOURIES AND SWEETS. | cream ; scatter over it two teaspoonfuls of powdered white sugar. Grate a very little nutmeg over. Let it stand five hours, when it is ready for use. Caramel Pudding. For Six Persons.— 3 ozs. of stale bread crumbs ; 3 ozs. of lump sugar ; 1 tablespoonful of water ; 2 eggs ; 2 ozs. of crushed Savoy biscuits ; 1 tablespoonful of custor sugar ; \ pint of milk; 1 teaspoonful , of essence of vanilla; some butter and sugar for the mould. Put the bread and biscuit crumbs into a howl. Put the lump sugar and tahlespoonful of water into a small saucepan, set on the fire ; the sugar will melt and become afterwards brown. Shake the pan gently, so that no part may become black. When the whole is a rich cofiee-colour pour into the milk, which will make the sugar form a hard porous mass, but will melt in a few minutes. When the mixture is quite melted, pour over the crumbs ; stir well, add the castor sugar ; break the eggs, separate the whites and .yolks, add the yolks to the crumbs and beat well ; whip the whites to a stiff froth on a plate; stir the froth lightly and thoroughly into the pudding. Add some vanilla essence (only a drop or two, as the flavour is very strong). Prepare a mould as follows : Smear thickly with butter (not very salt) ; put in a tablespoonful of castor sugar and shake about so that it coats every part of the mould. This gives the j)udding a glaze when turned out. Pom* in the mixtm'e, and cover the top with buttered paper. Steam by setting in a pan of boiling water for one hour. The water should not come to one inch from the top of the mould ; care must be taken not to let the water boH over the edges of the mould. SAVOURIES AND SWEETS. 8r Sauce for Caramel Pudding. 1 teaspoonful of arrowroot ; J pint of milk

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