Rice Border (Sweet)
From Choice cookery, 1888
Presented as published in 1888. 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 Choice cookery (1888) by H. M. Young, page 45. The excerpt below is the record exactly as published.
£ lb. rice I 1 pint of good white stock A few drops lemon juice | Salt, pepper Wash the rice and boil until tender in the stock and until it absorbs all the stock, add seasoning, and when dry press into a wetted border mould ; turn out at once. 121 No. 208. RICE BORDER (Sweet). Prepare as savoury, only substitute the stock with milk, and add sugar and flavouring to taste
Cook this with the app: pantry check, scaling, and the assistant.