Rice Jelly
From Buckeye cookery, 1892
Serves 1
Rice-water can be made by using twice the quantity of boiling water.
Presented as published in 1892. 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 Buckeye cookery (1892), page 321. The excerpt below is the record exactly as published.
Rice JELLY.—Mix one heaping table-spoon of rice-flour with cold water until it is a smooth paste, add a scant pint of boiling water, sweeten with loaf-sugar; boil until quite clear. If the jelly is intended for a patient with summer complaint, stir with a stick of cinnamon; if for one with fever, flavor with lemon juice
Cook this with the app: pantry check, scaling, and the assistant.