Rice, with Fruit and Meringues

Ingredients

• a cupful of rice
• 5 yolks of eggs
• an inch layer of rice
• another inch layer of Southwell’s preserve

Method

1. 1

   Boil rice in milk until stiff.

2. 2

   Mix with egg yolks and lemon.

3. 3

   Layer rice and preserves in a dish, shape into a pyramid, top with meringue made from beaten egg whites and sugar, and bake until dry.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 81. The excerpt below is the record exactly as published.

Rice, with. Fruit and. Meringues.— Boil a cupful of rice tender in enough milk to leave it quite stiff when done ; mix with 5 yolks of eggs, and flavour with lemon. Put an inch layer of rice on a dish, edged with puff-paste, and put on another inch layer of Southwell’s preserve

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