Rice Gateau
From A year's cookery, 1880
Serves 4
Presented as published in 1880. 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
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 273. The excerpt below is the record exactly as published.
Rice Gateau. — Take four ounces of best Carolina rice and wash it well ; if this is done it will not be so likely to burn. Put it in a saucepan with as much water as will cover it, bring it to the boil, and simmer it gently till the water is absorbed, then pour upon it a pint of milk, throw in the thinly-cut rind of half a lemon, add a lump of butter
Cook this with the app: pantry check, scaling, and the assistant.