Rice Cream and Apricots

Ingredients

• Wash, dry, and pound 1/2 lb. rice.
• Boil it in a pint of new milk.
• with a little isinglass.
• with a little lemon-peel.
• with a little sugar.
• mix with it half a pint of thick cream whipped.
• put in the centre and round the cream some apricots in syrup.

Method

1. 1

   Wash, dry, and pound 1/2 lb. rice.

2. 2

   Boil it in a pint of new milk with a little isinglass, lemon-peel, and sugar.

3. 3

   When nearly cold, mix with it half a pint of thick cream whipped.

4. 4

   Pour it into a ring mould to set.

5. 5

   Before serving, put in the centre and round the cream some apricots in syrup.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 89. The excerpt below is the record exactly as published.

Rice Cream and Apricots.— This recipe is specially marked “very good,” and would be a nice suppei dish, or whenever a cold sweet is wanted. Wash, dry, and pound lb. rice. Boil it in a pint of new milk, with a little isinglass, lemon-peel, and sugar. When nearly cold mix with it half a pint of thick cieam whipped. Pour it into a ring mould to set. Before serving put in the centre and round the cream some apricots in syrup

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