Stewed Apples and Rice
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 46. The excerpt below is the record exactly as published.
Stewed Apples and Rice Pare the apples, and place them either in the oven or over the fire, putting with them a slice of lemon-peel and sugar to taste, and enough water to cover them. Have ready the boiled rice, make a wall of it round the dish, and place the apples in the centre. A little nutmeg may be grated over if liked
Cook this with the app: pantry check, scaling, and the assistant.