vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice Blancmange
From Cassell's dictionary of cookery, 1892
Serves 6
Serves 5-6.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1536. The excerpt below is the record exactly as published.
Bice Blancmange. — Soak three laurel- leaves or the thin rind of half a lemon in a quart of milk till it is pleasantly flavoured, or, if pre- ferred, drop into the milk a few drops of almond or vanilla flavouring. Mix a quarter of a pound of ground rice smoothly with a portion of the milk, add the rest gradually, together with a slice of fresh butter and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.