Rice with Red Wine

Ingredients

• 1/2 cupful of rice
• 1/2 pt. of red wine
• 1 small stick of cinnamon
• 1/2 cupful of sugar
• 1 pinch of salt

Method

1. 1

   Bring the rice to boil in 1 cupful of water, drain, then take another cupful of water and boil the rice until it is about half done; add the wine, cinnamon, salt and sugar and boil the rice until quite tender, shaking frequently.

2. 2

   Rinse a mold with a little wine, sprinkle with sugar, fill in the rice and turn it out when cold.

3. 3

   Serve with a little cream as a sauce.

Nutrition per serving

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 183. The excerpt below is the record exactly as published.

1/5 pt. of red wine gelatine 1/5 cupful of sugar Whites of 2 eggs % cupful of water % tsp. of vanil|a Preparation: Chocolate and sugar are dissolved in the red wine, and the gelatine in the % cupful of water ; pass the chocolate and gelatine through a sieve, and mix. Beat the whites of eggs to a stiff froth, and quickly add to the first mixture, spread a drop of good oil over the bottom of a mold, sprinkle with a teaspoonful of sugar, fill in the cream, and when stiff, turn it out. No. 42— RHUBARB JELLY. Quantity for 1 Person. % lb. of rhubarb % pt. of water % lb. of sugar 2 layers or 1 tsp. of gelatine % pt. of cream Preparation: Rinse the rhubarb carefully and cut it into small pieces, then boil in the water with the sugar until tender, and rub through a sieve. Wlhen this is cool, dissolve the gela- tine in it, mix in the cream, and then heat the mixture, stir- ring constantly. Oil the mold with a drop of oil and sprinkle it with a teaspoonful of sugar, fill in the jelly and after it stiffens, turn it out. ^381 — No. 43— RICE WITH RED WINE. Quantity for 1 Person. % cupful of rice % pt. of red wine 1 small stick of cinnamon M, cupful of sugar 1 pinch of salt

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