Snow Rice
From Soups, savouries, sweets, with a chapter on breads, 1889
Serve with whipped cream and stewed fruit or fruit-syrup.
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 32. The excerpt below is the record exactly as published.
two ounces butter, two tablespoonfuls rose-water. - Mix the arrowroot smoothly with a quarter of a pint of milk, cold. Put the rest of the milk in a saucepan on the fire with the butter, sugar, rose-water, and almonds ; when boiling, pour this over the mixed arrowroot, stirring rapidly. Return the whole to the saucepan, boil for ten minutes, and pour into a wet *Let him have food and wine ; he has ridden hard^ And lacks refreshment J* Sir Henry Taylor. 143 SWEETS. */7/ add another dish ; you shall have milk to it ; * Tis nourishing and good. ' Beaumont and Fletcher. mould. Two or three hours will set this blancmange, unless in hot weather, when more time must be allowed, or ice used. Serve with cold custard flavoured with m almonds and rose-water. The best arrow- root should be used, or the mould will not turn out firm. Snow IRfce* One quart milk, four ounces ground rice, two ounces powdered sugar, two ounces butter, the rind of a small lemon
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