Rice Preparation
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Flavour the rice as desired.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 319. The excerpt below is the record exactly as published.
the zest of a lemon. Arrange the chest- nuts in a roomy saute-pan, pour in just enough syrup to cover them, and simmer them very slowly for twenty minutes, being careful to keep them whole. Drain, and arrange the chestnuts in a glass dish. Strain the syrup into a clean pan, add a gill of Kirsch with the juice of half a lemon, and boil it down till it slightly coats the spoon. Cool, pour it over the chestnuts, and set the dish in a cold larder. Whipped cream may be laid over the chestnuts. \Wyvem.~] For the smaller English Chestnuts, rub them through a sieve, and arrange them round whipped cream which has been flavoured with vanilla and slightly sweetened. STEWED PEARS 463 Stewed Pears. — {Family Recipe.) — Choose six large Catillac Stewing Pears, cut them in halves. Make a syrup of six ounces of sugar to a pint and a half of water. Add the juice of a lemon, and if liked four cloves and a little cinnamon. Stew the Pears in the syrup till tender ; it will be about two hours. Take the Pears out, and reduce the syrup to about half a pint. Pour it over the Pears, and let them stand to get cold. Catillac Pears do not require any colouring. If other Pears are used colour with two or three drops of cochineal. The syrup must never be watery. Do not put cream with the Pears, but hand cream for those who like it. Favourite Apples. — {Family Recipe.) — Put very rosy- cheeked Apples in a pan with an ounce of sugar to each, and add just enough hot water to cover them. Cover the pan, and boil for fifteen minutes. Then let the Apples just simmer till the skins crack open and the juice is pink. Baked Apples. — {Family Recipe.) — Only wipe the Apples, do not pare or core them. Use the fire-proof dish sold in sizes on purpose for baking Apples, and set them in a moderate oven. Try with a needle if they are done. Dust sugar over them, and serve in the same dish. Normandy Pippins. — Soak them for twelve hours in syrup, not water. Then stew them till tender in boiling syrup, allowing six ounces of sugar to a quart of water and a pound of Apples. Pour the syrup over and serve cold. Tapioca Custard (page 488) is excellent with Compotes. Rice is always suitable, and can be prepared the day before it is wanted, so as to be quite cold. For the rice : Blanch six ounces of Carolina rice in boiling water for five minutes, then drain and pour it at once into another stewpan containing a quart of boiling milk, four ounces of sifted sugar, an ounce of butter, and the “zest” of a lemon. Simmer it for an hour over a low fire. Take the rice off the fire, turn it into a china dish (in which it will be served), let it cool, and when quite cold turn it about with a plated fork (a spoon would make it sticky), and stir in by degrees a gill of cream
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Cook this with the app: pantry check, scaling, and the assistant.