Socle of Rice for Cold Entrees
From The new century cookery book, 1901
Serves 4
Dress and use as a foundation for cold dishes.
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 80. The excerpt below is the record exactly as published.
Socle of Rice for Cold Entrees, &c. — Wash some Carolina rice in several waters, put in a well-tinned stewpan, with about three times its quantity of cold water, heat up slowly and bring to the boil, then cook at the side of the stove or in the oven gradu- ally until the rice is done ; the liquid should by this time be almost absorbed in the rice. Pound it in a mortar while warm, until it has the appearance of a smooth paste. Add a little salt
Cook this with the app: pantry check, scaling, and the assistant.