Rice Cream Pudding with Cherry Compote

Name: Rice Cream Pudding with Cherry Compote
Ingredients: 4oz. of rice; a gill of stiffly whipped cream; a pint of good vanilla custard; some good sugar syrup flavoured with kirsch liqueur; some ripe and very red, stoned cherries; a little finely pared lemon rind; a squeeze of juice; a clove or two may be cooked with the cherries if liked

From The "Queen" cookery books: Ices, 1902

Cherries should be cooked until soft but not mushy.

Presented as published in 1902. 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

Nutrition per serving

1173Calories

34 gProtein

154 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories1173 kcal

Protein34 g

Carbohydrates154 g

Fiber1.5 g

Sugars58 g

Total Fat47 g

Saturated Fat26 g

Monounsaturated Fat14 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol459 mg

Sodium283 mg

Potassium954 mg

Calcium621 mg

Iron6.5 mg

Magnesium90 mg

Phosphorus732 mg

Zinc4 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A436 mcg

Vitamin E1.8 mg

Vitamin K3.2 mcg

Vitamin B60.4 mg

Vitamin B122.1 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.2 mg

Niacin (B3)5.3 mg

Folate309 mcg

Choline26 mg

Caffeine0 mg

Water432 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 31. The excerpt below is the record exactly as published.

ice Cream Pudding with Cherry Compote. Boil 4oz. of rice till soft, with either some strips of lemon peel or a piece of stick vanilla, and when it is dry re- move the peel and pour over it some good sugar syrup flavoured with kirsch liqueur or syrup, and%t it stand for an hour or more. At the end of this time drain oh any syrup there may be, mix with the rice^ a gill of stiffly whipped cream, and then stir it all into a pint of good vanilla custard frozen to a batter, and pack the whole into a mould and freeze for two hours. Turn out and serve with a garnish of cherries prepared thus : put some ripe and very red, stoned cherries into a pan with their measure of p 2 68 ICES. sugar syrup, flavoured with a little finely paied lemon rind and a squeeze of juice ; crack the kernels and lay them with the cherries, and let it all cook till the fruit is quite soft, but not too mashy, then remove the peel and put the fruit aside till cold, when you flavour it to taste with kirsch liqueur or synip, and set it on ice till wanted. A clove or two may be cooked with the cherries if liked

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