Rice with Pears

Ingredients

• Wash six ounces of rice
• a quart of milk
• a piece of butter the size of a small nut
• two tablespoonfuls of sugar
• the thin rind of a lemon
• a dozen or more ripe pears
• the strained juice of two lemons
• a small cupful of water
• half a pound of sugar
• one or two spoonfuls of apricot marmalade

Method

1. 1

   Wash the rice and put it into a saucepan with milk, lemon rind, sugar, and butter.

2. 2

   Stir until it boils, then simmer gently until tender.

3. 3

   Beat well, press into a damp mould, and cool.

4. 4

   Peel and halve pears, simmer with lemon juice, water, and sugar until tender.

5. 5

   Lift out and cool.

6. 6

   Boil syrup until thick, optionally adding marmalade.

7. 7

   Serve rice with pears around it, pour syrup over, and garnish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1571. The excerpt below is the record exactly as published.

nice with Pears. — Wash six ounces of rice, and put it into a saucepan with a quart of milk, the thin rind of a lemon, two table- spoonfuls of sugar, and a piece of butter the size of a small nut. Stir the rice till it boils, then draw it from the fire, and let it simmer gently until it is quite tender and has absorbed the milk. Take it from the fire, and beat it well for three or four minutes, press it into a damp mould, and set it in a cool jjlace to stiffen. Peel and halve a dozen or more ripe pears. Put these into a saucepan with the strained juice of two lemons, a small cupful of water, and half a pound of sugar. Let them simmer till they are tender without being broken. Lift them out gently, and lay them on a dish to cool. Boil the syrup until it is thick, and, if liked, dissolve in it one or two spoonfuls of apricot marmalade

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