Rice Cream

Ingredients

• 2 ozs. of Carolina rice
• 3 ozs. of sugar
• 1 pint of milk
• 4 oz. of gelatine
• ½ pint of thick cream
• Flavouring

Method

1. 1

   Wash rice, boil in milk until soft.

2. 2

   Dissolve gelatine in water, add sugar, then to rice.

3. 3

   Mix in whipped cream, add flavouring, pour into a mould, and serve with fruit or preserve.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 58. The excerpt below is the record exactly as published.

4 oz. of gelatine Lemon juice to taste Castor sugar ,, METHOD. Decorate the bottom of the mould with a little coloured jelly- Rub the apricots through a hair sieve, whip the cream stiffly, add the apricot puree, sweeten to taste, and add lemon juice. Dissolve leaf gelatine in half gill of water, and when sufficiently cool, but not too cold, add to the cream and stir well, then pour into mould and leave to set in a cool place. N.B. — All Fruit Creams may be made in the same manner. No. 402. RASPBERRY CREAM. INGREDIENTS. 1 pint of fresh raspberries | 4 lb. of castor sugar \ pint of thick cream j f oz gelatine METHOD. Put the raspberries and half the sugar into a basin and let them stand about one hour, then rub through a hair sieve. Dissolve the gelatine in a little water with the remainder of the sugar. Whip the cream until stiff, add the fruit to the gelatine, and allow it to get warm, pour it to the cream through a strainer, mix thoroughly ; pour into a mould and set in a cool place until firm. 1G6 No. 403. ORANGE CREAM. INGREDIENTS. (i oranges | 3 ozs. of sugar Yolks of 3 eggs j 1 oz. gelatine 1 gill of milk j i pint of double cream METHOD. Boil the milk with the rind of two oranges and the sugar ; when slightly cool add it to the eggs, return to the saucepan, stir over the stove until it thickens, pour into a ' basin, add the juice of the oranges, the cream whipped to a froth, and the gelatine dissolved in a little boiling water. Mix all thoroughly and pour into a wet mould. Serve with slices of orange coloured with cochineal. No. 404. APPLE SNOW. INGREDIENTS. 3 apples i 3 ozs. castor sugar The whites of 3 eggs j 2 tablespoonsful water Kind of 1 lemon METHOD. Peel, core, and cut the apples in slices, put them into a saucepan with the water and lemon rind, boil until tender, beat quite smoothly, and let them cool j whip the eggs to a stiff paste, add to the apple, and continue whipping until the mixture becomes quite stiff. Pile it high on a fancy dish, and garnish with coloured sugar. No. 405. APPLE TRIFLE. INGREDIENTS. 5 good-sized apples | } pint of cream 3 ozs. of castor sugar i 2 eggs | pint of milk j Rind of half a lemon. METHOD. Peel, core, and cut the apple in slices, boil until quite soft, with two tablespoonsful of water and the sugar, rub 1G7 through a fine sieve. Make a custard with the eggs and milk, put the apple into a glass dish, pour the custard over. No. 406. RICE CREAM. INGREDIENTS. 2 ozs. of Carolina rice | 3 ozs. of sugar l pint of milk i 4 oz- °f gelatine h pint of thick cream | Flavouring METHOD, Wash the rice well in cold water, put it into a saucepan with the milk, and boil until quite soft. Dissolve the gelatine in a little water, add to it the sugar, pour to the rice, also the cream which has been whipped stiffly, mix all thoroughly, add a few drops of flavouring essence, and pour into a mould. When set turn out and serve with fruit or preserve. No. 407. TAPIOCA CREAM. Make as for Rice Cream. No. 408. TRIFLE INGREDIENTS. 4 lb. of macaroons 4 lb. of ratafias 4 pint of sherry pint of thick cream

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