Rice Cream
From Temperance cook book, 1887
Serves 4
Excellent in inflammation of the bowels.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 143. The excerpt below is the record exactly as published.
EICE CREAM. Thicken a pint of new milk with rice flour to the consistency of cream, sweeten, and flavor to taste. Beat the whites of two eggs to a stiff froth, put a half ounce of gelatine to half a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.