Rice Timbale

Ingredients

• two ounces of rice
• one cup of milk
• the yolks of two eggs
• four tablespoons of granulated sugar
• two nice apples
• two gills of water
• four tablespoons of powdered sugar
• six spoons of marmalade
• a little Sherry

Method

1. 1

   Line a timbale mould with puff paste and set on ice to cool.

2. 2

   Cook the rice in milk until smooth, add the yolks of the eggs and sugar, mix thoroughly, and strain.

3. 3

   Stir in the well-beaten whites of the eggs.

4. 4

   Line the mould with rice, place the apple mixture in the center, cover with more rice and puff paste.

5. 5

   Bake for thirty minutes or until the paste is brown.

6. 6

   Serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 177. The excerpt below is the record exactly as published.

Rice Timbale Line a timbale mould with puff paste and set on the ice to cool. Cook two ounces of rice in one cup of milk until per- fectly smooth, add the yolks of two eggs, and four tablespoons of granulated sugar. Mix thoroughly and strain throu£^h a COLB FUDDING8, CBEAMSy MEBINGUES^ AND ICE8 828 puree sieve. Stir in the well-beaten whites of the two eggs, and when cool, line the mould, which has already been lined with paste, with rice. Set in a cool place. Peel and quarter and remove the cores of two nice apples, place in a saucepan with two gills of water and four tablespoons of powdered sugar. Boil until the apples are tender and stir in six or seven pre* served apricots, six spoons of mannalade, and a little Sherry

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