Rice Mold (Texas Style)

Ingredients

• one-fourth of a box of gelatine
• one-quarter of a cupful of cold water
• four tablespoonfuls of rice
• one pint of cream
• two-thirds of a cupful of powdered sugar
• a teaspoonful of vanilla
• one-half tumblerful of crab-apple jelly
• a cupful of water

Method

1. 1

   Cover gelatine with cold water and let soak.

2. 2

   Boil rice in rapidly-boiling water for thirty minutes, drain.

3. 3

   Whip cream, add powdered sugar and vanilla.

4. 4

   Add rice.

5. 5

   Stand gelatine over tea-kettle until dissolved; strain into cream and stir until partly congealed.

6. 6

   Turn into wet molds and stand aside to harden.

7. 7

   Melt crab-apple jelly with water and pour over pudding when ready to serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 221. The excerpt below is the record exactly as published.

ICE MOLD (TEXAS STYLE.) Cover one-fourth of a box of gelatine with one-quarter of a cupful of cold water and let soak one-half hour. Boil four tablespoonfuls of rice in a kettle of rapidly-boiling water for thirty minutes, drain until the rice is 20 810 CUSTARDS, CREAMS, DESSERTS, ETC. free from moisture. Whip one pint of cream, put it in a basin, place basin in a pan of cracked ice; add two-thirds of a cupful of powdered sugar and a teaspoonful of vanilla. Add the rice. Stand the gelatine over the tea-kettle until dissolved; strain it slowly into the cream and stir constantly, but carefully, until the whole is partly congealed. Turn into previously wet molds and stand aside to harden. Take one-half tumblerful of crab-apple jelly, add to it a cupful of water

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