Rice Popple

Ingredients

• one cupful of rice
• one quart of milk
• one cupful of granulated sugar
• one teaspoonful of corn-starch
• butter the size of a walnut
• the whites of three eggs

Method

1. 1

   Wash the rice and add to milk, sugar, corn-starch mixed with milk, and butter.

2. 2

   Bake for 1.5 hours, stirring occasionally.

3. 3

   Cool, remove the brown skin, top with cherries, and spread beaten egg whites over.

4. 4

   Sprinkle with sugar and brown in the oven.

5. 5

   Serve with lemon or cream sauce.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 219. The excerpt below is the record exactly as published.

RICE POPPLE. Wash one cupful of rice; add to it one quart of milk, one cupful ol granulated sugar, one teaspoonful of corn-starch and butter the size of a walnut; mix the corn-starch with a little milk to dissolve it before adding to the other ingredients; add flavoring (any kind desired) and bake one and one-half hours, stirring occasionally until it thickens; then let it brown; take from the oven and allow to cool; remove the brown skin and lay over the top a few preserved or canned cherries; beat the whites of three eggs

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