Riz a l'Imperatrice

Ingredients

• 2 ok. Carolina rice
• 1 pint milk
• 6 oz. sugar
• pod vanilla
• 5 yolks of eggs
• 1 gill cream
• 3 sheets French leaf gelatine
• 6 oz. glace fruits
• 1 glass kirschwasser
• a pinch of salt

Method

1. 1

   Wash the rice in several courses of water and drain well.

2. 2

   Boil up the milk with the vanilla-pod, stir in the rice, add a pinch of salt, and let it cook very gently for forty-five minutes.

3. 3

   Take out the vanilla, wipe it well, and put away for further use.

4. 4

   Soak the gelatine in tepid water for a few minutes, and put with the rice.

5. 5

   Stir in the yolks of eggs and sugar; keep stirring over the fire until the eggs begin to set; remove quickly from the fire and let cool a little.

6. 6

   Mix the fruit, cream, and kirschwasser with the rice; fill up one large or several small moulds.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 468. The excerpt below is the record exactly as published.

2 ok. Carolina rice, 1 pint milk, 6 oz. sugar, \ pod vanilla, 5 yolks of eggs, 1 gill cream, 3 sheets French leaf gelatine, 6 oz. glace fruits, apricots, cherries, die., 1 glass kirschwasser, and a pinch of salt

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