Rice Cream
From The National home cook book, 1900
Presented as published in 1900. 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 National home cook book (1900), page 29. The excerpt below is the record exactly as published.
the juice of one lemon to the When the rice is done uncover it and let it stand i he oven with the door open till it has steamed dry; the dda cup of thick sugar and water sirup; let it stand half — an hour, drain it, add a cup of whipped cream and stir i into a quart of well- frozen plain vanilla ice cream;
Cook this with the app: pantry check, scaling, and the assistant.