Rice Cream

Ingredients

• ½ lb. of rice
• 1 pint of new milk
• 1 lemon
• 1 oz. of gelatine
• ½ pint of cream
• ¼ lb. of sifted sugar

Method

1. 1

   Let a quarter of a pound of rice simmer in a pint of new milk till it is reduced to a smooth mash, flavour with lemon.

2. 2

   Soak one ounce of gelatine in a basin with some warm water for about half an hour, add to the rice, and let it boil for a few minutes, stirring well.

3. 3

   Turn into a basin to get cold.

4. 4

   Whip half a pint of cream to a stiff froth, add quarter of a pound of sifted sugar to it.

5. 5

   When the rice is cold pour in the cream.

6. 6

   Put into a mould and let it stiffen.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 28. The excerpt below is the record exactly as published.

J pint of cream to be serv( with it. Peel and core six large apples ; arrange in a dee tart dish a layer of bread crumbs, over them a lay^ of apples sliced, over which strew brown sugar ai bits of butter. Th en cover with a layer of crumbs, theji another of apples, sugar and butter until the dish full; pour over all a teacup of water. Cover tl whole with a close layer of thin slices of buttered bread ; press a plate firmly over the tart cbsh aa[ bake slowly. Serve with cream and sugar. Almond Souffle. For Three Persons. — 1 oz. of butter ; 3 tablespoonfuls (| flour ; ^ pint of milk ; 1 tablespoonful of sugar ; .4 eggs ; ozs. of blanched almonds. Mix one ounce of butter and three tablespoonful of flour, and, gradually, half a pint of milk. Boilt SA VOURIES AND SWEETS. 65 : thick paste, stirring all the time ; add a tablespoon- ud of sugar, the beaten yolks of four eggs, some hopped almonds, the whites of the eggs beaten to a hft“ froth with a knife. Bake in a souffle dish. Gingerbread Pudding. ! For Eight Persons. — ^ lb. of flour ; f lb. of suet ; J lb. " bread crumbs ; 5 lb. of sugar ; 1 oz. of ground ginger. ! Mix all together with treacle and a little water, ■oil four hours. It can be boiled or baked ; if the rtter, mix thinner. Excellent German Pudding. IFor Eight Persons. — f lb. of pea-flour ; 6 eggs ; j lb. : sugar ; ^ oz. of sweet almonds ; 2 bitter almonds ; a imon. ' Half a pound of pea-flour mixed with the yolks of -\x eggs for half an hour, a quarter of a pound of .ugar, half an oimce of sweet almonds, one or two rtter almonds, the grated rind of half a lemon ; add, laally, the stiff snow of six eggs. Boil the -whole for 1 1 horn’ in a well-buttered tin. Sultana Pudding. IFor Eight Persons. — ^ lb. of sultana raisins ; J lb. of suet ; nireakfast-cupful of bread crumbs ; 2 tablespoonfuls of flour ; Utablespoonfuls of sugar ; 2 well-beaten eggs ; ^ pint of idk ; 1 teaspoonful of ginger ; § saltspoonful of nutmeg ; 1 Mespoonful of brandy. !Mix together half a pound of sultana raisins, half ; poimd of finely chopped suet, a large cupful of 66 SAVOURIES AND SWEETS. bread crumbs, two tablespoonfuls of flour, two table- spoonfuls of sugar, two well-beaten eggs, half a pint of milk, a teaspoonful of ground ginger, a very little nutmeg, a tablespoonful of brandy. Boil in a buttered mould five bours, witb a floured cloth tied over the top. Green or Unripe Fruit Tarts. Fou Six Persons. — 1 quart of fruit ; | lb. of sugar ; enough puff paste to cover a pie dish ; 1 oz. of castor sugar. If green or unripe fruit is used for tarts, it should be flrst stewed with half its weight of sugar and a little water, and then poured with its syrup into a pie dish and covered with puff paste. Castor sugar should always be sifted over a fruit tart before send- ing it to table. Canadian Cherry Pie. For Five Persons. — 1 quart of cherries ; 1 handful of flour ; f pint of molasses. Stone your cherries, lay some paste in a deep dish, add your fruit; fill the dish with molasses, over which sprinkle a handful of flour. Cover with a rich pufl paste and bake half an hour. Rice Cream. For Eight Persons. — J lb. of rice ; 1 pint of new milk ; 1 lemon ; 1 oz. of gelatine ; J pint of cream ; J lb. of sifted sugar

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