Rice Souffle a la Surprise

Ingredients

• Half cup rice
• one cup milk
• three-quarters cup sugar
• one tablespoon brandy
• a pinch of salt
• a little nutmeg
• two cups water

Method

1. 1

   Cook rice in water until soft, add milk and cook again.

2. 2

   Let cool.

3. 3

   Stir sugar and yolks to a souffle, add rice and brandy, then fold in beaten egg whites.

4. 4

   Butter and sugar a souffle dish, pour in mixture, sprinkle with sugar and nutmeg, bake in hot water for 25-30 minutes.

5. 5

   Let cool, cover with meringue, brown in oven, serve with cold fruit sauce or whipped cream.

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 549. The excerpt below is the record exactly as published.

Riz souffle ) a la Surprise Half cup rice, one cup milk, three-quarters cup sugar, one table¬ spoon brandy, a pinch of salt, and a little nutmeg. Cook rice in two cups water until very soft, add the cup of milk and cook again; take from the stove and let stand until cold. Stir sugar and yolks to a souffle, add the rice, then the brandy, last the whites of eggs — well beaten. Butter and sugar a souffle dish, pour the mixture in, sprinkle with sugar and nutmeg and bake in hot water in the oven twenty-five to thirty minutes; when done, let stand to get cold, turn out, cover with meringue, and brown in the oven. Place on a platter, serve with a cold fruit sauce, foam sauce, or whipped cream. Prune Souffle ( Pruneaux souffles) a la Surprise One cup prune juice, one tablespoon butter, one large table¬ spoon flour, two tablespoons brandy, one teaspoon lemon juice, one cup cooked mashed prunes, four eggs, half cup sugar, and a pinch of salt. AMERICAN COOK BOOK How to Make It. Put the butter in a saucepan, add flour, the mashed prunes, and the prune juice, leave until cold. When cold, beat the yolks and sugar to a souffle, add brandy, then the yolk and sugar; last add carefully whites of the eggs — beaten to a stiff froth. Butter and sugar a souffle dish, pour the mixture in, sprinkle with sugar, put the dish in hot water and bake in a not-too-hot oven for about twenty minutes. Let stand until cold, turn out on a buttered baking sheet, cover with a meringue white and pink that has been sweetened and flavored with brandy, decorate with maraschino cherries, put in oven for a few minutes - — until the meringue is settled, lift carefully on to a silver platter, on top of a paper doily. Serve with whipped cream. FRITTERS ( Beignets ) Bread-and-Butter Fritters a la Marie Beignets de Tartines, a la Marie Select stale bread, cut in thin slices and butter, then spread with any kind of jam, put two together in the style of a sandwich, cut in small strips about three inches in length and one and a half inches in width, dip in egg, and fry in hot fat. Serve as a dessert for luncheon or supper with a sweet sauce. Apple Fritters ( Beignets de Pommes ) a la Mathilda Core and peel well four or five green cooking apples, cut in slices — about four to five, according to size of the apples, put in a bowl, sprinkle with sugar and brandy, let stand from fifteen to twenty minutes. In the meantime, take one cup milk, two eggs, three tablespoons sugar, one and a half cups flour, and a small pinch of salt; mix all well together. Dip the apples in the batter, fry in boiling hot fat. [The batter must not be too stiff, it must show the ring of the apple plainly.] When done, arrange on a paper doily — one resting on top of another; sprinkle with powdered sugar. Serve with hard sauce as a dessert for any meal. Apple Fritters ( Beignets de Pommes ) a la Europeenne Core and peel well five green apples. Make the batter [see recipe: Apple Fritters a la Mathilda], chop the apples, mix with the batter. When the fat is very hot, take tablespoons of the mix¬ ture— the shape of a half egg, put into the hot fat, cook until well done. Take out, put on a broiler to dry. Arrange, while THE SWEDISH, FRENCH, hot, on a paper doily, sprinkle with powdered sugar. Serve with a hard sauce. Pineapple Fritters ( Beignets d’ Ananas) a la Degre Select a nice pineapple, peel well. Make the batter [see recipe: Apple Fritters a la Mathilda], To two cups of the shredded pineapple add the batter, mix wTell. When the fat is hot put into it tablespoons of the mixture in the shape of half eggs, cook until done. Put on a broiler until ready to serve. Arrange on a paper doily, sprinkle with powdered sugar. Serve hot with hard sauce. Banana Fritters ( Beignets de Bananes ) a la Erland Peel and chop bananas. Make the batter [see recipe: Apple Fritters a la Mathilda]. Mix the bananas and batter together. When the fat is very hot, put into it tablespoons of the mixture in the shape of half eggs, cook until done. Put on a broiler to dry. Arrange on a paper doily, sprinkle with powdered sugar. Serve with fruit sauce. Peach Fritters ( Beignets de Peches ) a la Gilbert Peel and chop five nice peaches. Make the batter [see recipe: Apple Fritters a la Mathilda]. Mix together. When the fat is very hot, put into it tablespoons of the mixture in the shape of half eggs, cook until done. Put on a broiler. Arrange on a paper doily, sprinkle with powdered sugar. Serve with hard sauce. Chocolate Roll a la Surprise Roulade au Chocolat, a la Surprise Three eggs, four tablespoons flour, four tablespoons powdered sugar, one small teaspoon Royal baking powder, one tablespoon brandy

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