Rice Jelly

Ingredients

• Cover j^ of a box of gelatine
• with % of a cup of cold water
• Boil 4 tablespoonfuls of rice
• Whip 1 pt. of cream
• add 2/$ of a cup of powdered sugar
• teaspoonful of vanilla
• if you use wine, 4 tablespoonfuls of sherry
• take y2 tumbler of currant jelly
• add to it a gill of water

Method

1. 1

   Soak the gelatine in cold water for half an hour.

2. 2

   Boil the rice for 30 minutes, drain, and dry.

3. 3

   Whip the cream, add sugar, vanilla, and sherry.

4. 4

   Strain the gelatine into the cream and stir until partly congealed.

5. 5

   Turn into moulds and cool.

6. 6

   Melt currant jelly with water, strain, and pour over the pudding when ready to serve.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 28. The excerpt below is the record exactly as published.

Rice Jelly. Cover j^ of a box of gelatine with % of a cup of cold water, and let it soak y2 an hour. Boil 4 tablespoonfuls of rice in a large kettle of boiling water for 30 minutes ; allow the rice to boil rapidly so that the grains will not stick together ; drain and turn the rice carefully on a towel from side to side until the rice is entirely free from moist- ure. Whip 1 pt. of cream, put it into a basin, stand in a pan of cracked ice, add 2/$ of a cup of powdered sugar, teaspoonful of vanilla, and if you use wine, 4 tablespoonfuls of sherry, sprinkle over the rice. Stand the gelatine over the teakettle, strain it into the cream, and stir constantly but carefully until the whole is partly congealed, or until the rice remains on top, turn into moulds that have been wet in cold water, and stand away to cool ; take y2 tumbler of currant jelly, add to it a gill of water

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