Rice Pudding in Aspic, a la Europeenne

Ingredients

• One cup currants
• half cup rice
• four tablespoons powdered sugar
• six tablespoons dissolved Cox’s gelatine
• two tablespoons brandy
• two cups whipped cream

Method

1. 1

   Glaze a fancy ring mould with aspic, decorate with the currants — two rings around the bottom of the mould.

2. 2

   Glaze again and fill.

3. 3

   Cook the rice on stove in two cups water until tender, then add one cup milk; cook again for another ten to fifteen minutes.

4. 4

   Put in a saucepan on ice; add the gelatine, brandy, and sugar; stir until it gets cold and begins to thicken, then add the rest of the currants; last add the whipped cream.

5. 5

   Fill mould, leave on the ice until cold.

6. 6

   Dip in warm water, turn out on a paper doily, garnish with spun sugar if at hand.

7. 7

   Serve with whipped cream or custard sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 522. The excerpt below is the record exactly as published.

Rice Pudding in Aspic, a la Europeenne Pouding au Riz, en Aspic, a la Europeenne One cup currants, half cup rice, four tablespoons powdered sugar, six tablespoons dissolved Cox’s gelatine, two tablespoons brandy, two cups whipped cream

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