Rice Pudding in Aspic, a la Sultana

Ingredients

• One and a half cups sultana raisins
• two cups flaked rice
• half cup milk
• one and a half cups whipped cream
• ten tablespoons dissolved Cox’s gelatine
• four tablespoons brandy
• five tablespoons sugar
• juice of a half lemon

Method

1. 1

   Wash the raisins well and put in a cup of water with two tablespoons brandy, lemon juice, and sugar; cook five minutes.

2. 2

   Put four tablespoons gelatine to the raisins and let stand until cold.

3. 3

   Glaze a ring mould, put into it about half inch thickness of the raisins, let stand on the ice until settled.

4. 4

   Put the milk on stove with the flaked rice; when it comes to a boil, stir on ice, adding six tablespoons gelatine, two tablespoons brandy, and four tablespoons sugar; when it commences to thicken add gently one and a half cups whipped cream.

5. 5

   Put a layer of the rice on top of the raisins and, when stiff, put another layer of the raisins on top.

6. 6

   When settled, fill the mould with the rice mixture that is left.

7. 7

   Leave on ice until cold.

8. 8

   Turn out and serve with whipped cream or fruit sauce in the centre.

Nutrition per serving

Estimated from matched ingredients across 4 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 Sultana Pouding au Riz, en Aspic, a la Sultana One and a half cups sultana raisins, two cups flaked rice, half cup milk, one and a half cups whipped cream, ten tablespoons dissolved Cox’s gelatine, four tablespoons brandy, five tablespoons sugar, juice of a half lemon

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