Rice Cream

Ingredients

• Two large table-spoonfuls 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

   Prepare the gelatine by soaking it in the milk for one hour.

2. 2

   In a saucepan, melt the butter, stir in the rice, then gradually add the milk and gelatine.

3. 3

   Rub the sugar on the lemon rind to flavor it, add to the saucepan, and stir until the sugar melts and the mixture boils.

4. 4

   Boil for five minutes, then pour into a bowl and let cool.

5. 5

   Beat the cream to a stiff froth, stir it into the bowl, and pour into a prepared mould.

6. 6

   Pack in ice until firm enough to serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 124. The excerpt below is the record exactly as published.

Two large table-spoonfuls 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 sauce-pan the butter, stir into it the rice, which must be as fine but not finer than granulated 188 ICES, CREAMS, AND JELLIES. sugar ; add to this by degrees the milk and gelatine, and rubbing the lumps of sugar upon the riiid of the lemon to flavour them, throw these into the sauce-pan, place the sauce- pan over the fire, and stir its contents until the sugar melts and the mixture boils. Allow the 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 previously 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. Eice cream should be served with raspberry jam surrounding it. Velvet Cream. — One ounce of gelatine, one half pint of white wine, one lemon, three ounces of cut loaf sugar, one pint of double cream, one half gill of cold water. Cover the gelatine with cold water, and let it soak for ten minutes. Rub upon the rind of the lemon three or four of the lumps of sugar to flavour them, and placing these pieces of sugar iii a copper or porcelain-lined sauce-pan, squeeze over -them the juice of the lemon, add to these the wine and the remainder of the sugar, together with the soaked gela- tine, and stir all over the fire until the gelatine melts. Pour the mixture from the sauce-pan through a strainer into a bowl and allow all to cool. When cool, whip the cream to a stiff froth, mix it lightly with the strained preparation, and pouring the cream so completed into a mould, pack the mould in ice, and allow it ' to remain therein until its contents become firm enough to turn out in proper form and serve. Italian Cream. — One pint cream, one half ounce gelatine, two ounces of sugar, one inch stick cinnamon, one half gill of milk, yolks of six eggs, grated rind of one lemon

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