Rice Froth

Ingredients

• a quarter of a pound of rice
• a pint of water
• a quart of milk
• the whites of three eggs
• two tablespoonfuls of powdered and sifted sugar
• a quarter of a pound of raspberry jam

Method

1. 1

   Wash and boil rice in water until absorbed.

2. 2

   Add milk and boil until tender.

3. 3

   Sweeten and flavor, then cool.

4. 4

   Beat egg whites with sugar and layer over rice, topping with raspberry jam.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1552. The excerpt below is the record exactly as published.

Rice Froth. — Wash a quarter of a pound of rice, and boil it in a pint of water until the liquor is absorbed. Pom- over the rice a quart of milk, and let it boil gently till it is tender. Stir frequently to keep it from burning. Sweeten and flavour with lemon or almond flavoiu-ing. If the flavouring is an essence, it should be di'opped upon the sugar ; if lemon- rind or almonds are used, they should be boiled with the milk. Put the rice and milk when cold into a glass dish. Beat the whites of three eggs to froth, and mix with them two table- spoonfuls of powdered and sifted sugar. Lay this on the rice, and place on the top in spoon- fuls a quarter of a pound of raspberry jam

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