Stewed Apples with Rice
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 41. The excerpt below is the record exactly as published.
Stewed apples with rice. Soup with toasted crusts of bread. Prepare the same as bread soup (see 6th of January). Maccaroni with tomato sauce. Boil a pound of maccaroni in boiling water with a lump of fresh butter, an onion, two heads of cloves, and salt; when done drain the maccaroni and place in a saucepan with five ounces of grated Gruyère cheese, five ounces Parmesan cheese, a pinch of grated nutmeg, some coarse black pepper, and six tablespoonsful of cream, toss over the fire until the cheese becomes thick and stringy. Dish up in a pyramid covered with thick tomato sauce (see 6th of January). Stewed apples with rice. Scoop out the cores and peel some fine russet apples, and stew them in clarified sugar. Boil some rice in milk with a pinch of salt, a few strips of lemon-peel and sugar enough to sweeten it
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