RIZ A L’IMPERATRICE

Ingredients

• pint of clear jelly (154 or 156)
• ^ oz. of Cox’s gelatine
• 3 ozs. of castor sugar
• ^ pint of cream
• A few drops of vanilla essence
• 1 oz. glace cherries
• f oz. Angelica
• j ^ lb. of rice
• 1 quart of milk
• 3 gill of water

Method

1. 1

   Soak the gelatine in the water for about ten minutes, and dissolve over the fire.

2. 2

   Coat the inside of a mould with a thin layer of jelly and decorate with cherries and angelica.

3. 3

   Wash, pick, blanch and cook the rice till tender in the milk.

4. 4

   It should have plenty of time, as it must be cooked very slowly so that the rice well absorbs the milk.

5. 5

   Turn into a basin and let cool.

6. 6

   Now add the cream, dissolved gelatine, sugar and vanilla essence.

7. 7

   Stir well and pour into the decorated mould.

8. 8

   When firm immerse the mould in warm water for a moment and turn out quickly on a cold dish.

9. 9

   Serve with preserved apricots or peaches.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 33. The excerpt below is the record exactly as published.

RIZ A LTMPERATRICE. pint of clear jelly (154 or 156) ^ oz. of Cox’s gelatine 3 ozs. of castor sugar ^ pint of cream. A few drops of vanilla essence 1 oz. glace cherries f oz. Angelica j ^ lb. of rice. 1 quart of milk 3 gill of water

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