Rice Cream

Ingredients

• Two large tablespoonfuls of finely cracked rice
• one pint of milk
• one ounce of butter
• two ounces of cut loaf sugar
• rind of one lemon
• one-half ounce of gelatine
• one-half pint of double cream

Method

1. 1

   Soak the gelatine in milk for one hour.

2. 2

   Melt butter in a saucepan, add rice, then gradually add milk and gelatine.

3. 3

   Stir until the mixture boils for five minutes.

4. 4

   Cool, whip the cream, fold it in, and pour into a mould.

5. 5

   Pack in ice until firm.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 77. The excerpt below is the record exactly as published.

One-half ounce of gelatine, one gill of cold water, one-quarter pound of cut loaf sugar, one gill of milk, yolks of three eggs, one-half pint of double cream, four oranges, two lemons. First soak the gelatine in cold water for ten minutes, then taking the lumps of sugar rub them over the rinds of the oranges and lemons in order that the sugar may become impregnated with the flavor. Squeeze over the flavored lumps of sugar then the juice of the oranges and lemons, pour upon them the milk, and stir all over the fire until the sugar melts, exercising the greatest care that the milk does not boil during the time, as boil- ing will cause it to curdle and spoil the cream. Place the yolks of eggs into a large bowl, pour over them the prepared milk and stir all together j^when the CHARLO TTE RUSSB. 1 75 whole must be put into a saucepan and placed over the fire for two minutes to remove the raw taste of the eggs, and this being done the cream should be again turned into the bowl and left to cool. Now whip the double cream to a stiff froth, mix it lightly into the bowl when its contents have cooled, melt the soaked gelatine over the fire, not allowing it to boil in the process, add it also to the preparation in the bowl, and stir all together ; continue to stir the cream occa*- sionally until the gelatine in it blends with the other in* gredients and begins to firm, otherwise it will sink to the bottom directly, and reunite in one firm mass as it cools. Prepare a mould by dipping it into cold water to pre- vent sticking, and pouring the cream into this, set it away in a dry cool place to harden and set into form. Ohaxlotte Russe. — Qne-half pint of double cream, one-half ounce of gelatine, one-half gill of cold water, one ounce of sugar, one teaspoonful of essence of vanilla, white of one egg, one-quarter pound of lady-fingers, one dozen candied cherries. Cover the gelatine with cold water and soak it for tea minutes. Put the cream into a bowl, and with an egg- whisk bring it to a very stiff froth, add to this the sugar and vanilla, then melt the gelatine over the fire and pour it into the cream very carefully. Now whip the white of egg to a stiff froth, and stir this also into the bowl, being careful not to beat down the froth while stirring, after which prepare the lady-fin- gers by splitting them apart and cutting the sides of each so that they may fit squarely together, and line a pint souffle tin, with these placed perpendicularly. Pick the cherries up one by one with a skewer, and 176 ^CES, CREAMS AND JELLIES. dipping them into cold water arrange them in any fanciful form in the bottom of the tin ; when the cream has commenced to firm a little in the bowl, pour it into the mould very carefully, in order thaft the wall of lady- fingers may not become disarranged, and set the whole away to harden. When the charlotte russe has firmed sufficiently to be turned out of the mould, transfer it to a dessert dish, using care not to break its shape or to disarrange the cherries which garnish the top. Notes. — Cliarlotte nisse may also be made by baking a sponge cake in very thin sheets as for rolled jelly-cake, and cutting this into lengths about four inches wide and ten long, form these Into small cups, sticking them together by brushing a little white of ^g between the over-lapping ends. Arrange the cake cups upon a platter, placing a round of orna- mental paper under each, fill them two-thirds full with the cream prepared as above, and when this hardens, whip sufficient white of egg to a stiff froth, and fill up the cups, placing upon the top of each a small lozenge cut for the purpose from the sponge cake. When filled they should be covered over with a sheet of paper and place4 in the oven for a moment to " set " the white of egg froth, when they are ready to serve. The lozenges upon the top of each may be garnished with a raisin or candied cherry if desired. Bice Cream. — ^Two large tablespoonfuls of finely cracked rice, one pint of milk, one ounce of butter, two ounces of cut loaf sugar, rind of one lemon, one-half ounce of gelatine, one-half pint of double cream. Prepare the gelatine by soaking it in the milk for one hour. Put into a fresh, bright saucepan the butter, stir into it the rice, which must be as fine but not finer than granulated sugar, add to this by degrees the milk and gelatine and rubbing the lumps of sugar upon the rind VEL VET CREAM. 177 of the lemon to flavor them, throw these into the sauce- pan, place the saucepan over the fire and stir its contents until the sugar melts and the mixture boils. Allow Ihe boiling to continue for five minutes; at the end of which time pour the compound into a bowl and set it aside until it becomes nearly cold. Beat the cream to a stiff froth, stir it lightly into the bowl, and pour all into a mould which must have pre- viously been prepared by being dipped into cold water, after which the mould should be packed in ice until the cream becomes sufficiently firm to turn out and serve. Rice cream

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