Rice Meringue

Ingredients

• One cup boiled rice
• one large pint milk
• two eggs
• one large cup sugar
• one lemon

Method

1. 1

   Boil the milk, stir in the rice.

2. 2

   Beat yolks with one-third of the sugar, then add to the milk and rice, and cook until thick as soft custard.

3. 3

   Take from the fire, and grate in rind of lemon; pour into a buttered dish.

4. 4

   Beat whites with the rest of sugar, and add juice of lemon; pour over pudding, and brown.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 66. The excerpt below is the record exactly as published.

RICE MERINGUE. 167 of one egg beaten with half a cup of sugar, and brown slightly. Eat cold. — From “ Woman s H our,’' Boston Globe. {By per) Rice Meringue. One cup boiled rice, one large pint milk, two eggs, one large cup sugar, one lemon

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