Rice Jelly
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Resembles thick milk.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 303. The excerpt below is the record exactly as published.
Rice Jelly. — Well wash half a pound of Carolina Rice, and boil it with either a strip of lemon-peel or a little piece of cinnamon (as liked), in two quarts of water for one hour. Pass it through a sieve, and when cold it will be a firm jelly. Add one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.