Rice Cream

Ingredients

• four ounces of rice
• a quart and a half of fresh milk
• an ounce of gelatine
• sweeten to taste
• the stiff whites of two eggs
• vanilla or sherry or brandy

Method

1. 1

   Boil rice for 10 minutes, drain, add milk, and cook until tender.

2. 2

   Reduce to pulp, dissolve gelatine in water, and mix with rice.

3. 3

   Sweeten, cool, and fold in beaten egg whites.

4. 4

   Chill before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 153. The excerpt below is the record exactly as published.

RICE CREAM Boil four ounces of rice ten minutes. Pour ofif the water, add a quart and a half of fresh milk and cook slowly till the rice is tender. Reduce the rice to a pulp by putting through a sieve or press. Dissolve an ounce of gelatine in a little water and add it to the rice. Stir all together, the milk, rice, and gelatine over the fire and sweeten to taste carefully, not mak- ing too sweet. When mixed set to cool, and when cool stir WARM WEATHER SWEETS 281 in the stiff whites of two eggs. Flavor with vanilla or sherry or brandy

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