Rice Shapes
From Virginia Cookery-book, 1884
Serves 5
Serve with custard or cream.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 145. The excerpt below is the record exactly as published.
Rice Shapes. Pound half a pound of rice in a mortar until quite fine; put it in cold water and let it remain until nearly soft; then pour off the water, and put the rice into a stewpan with one pint of sweet milk; set it on the top of the stove, and let it cook until thick and smooth like mush; sweeten with a teacupful of white sugar, and flavor delicately with whatever you like — (rose-water is very suitable
Cook this with the app: pantry check, scaling, and the assistant.