Rice with Stewed Apples and Beetroot

Ingredients

• half a pound of rice
• six large baking apples
• six slices of beetroot
• two or three drops of essence of almonds
• sweeten to taste

Method

1. 1

   Wash rice and boil in water or milk until tender.

2. 2

   In another saucepan, simmer apples and beetroot with water until tender.

3. 3

   Sweeten both rice and fruit, flavor rice with essence of almonds, and serve with fruit in the center.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 45. The excerpt below is the record exactly as published.

Rice with Stewed Apples and Beetroot. — Wash half a pound of rice, and put it into a saucepan with as much water or milk as will cover it. Let it boil gently till it is quite tender and has absorbed the liquor. If necessary, add a little more water or milk during the process of boiling. Whilst the rice is being cooked, put in another saucepan six large baking apples, peeled, cored, and sliced, six slices of beetroot a quarter of an inch thick, and as much water as will prevent burning. Simmer till the fruit is tender ; then sweeten to taste. Sweeten the rice, and flavour it with two or three drops of essence of almonds

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