Timbales of Rice with Fruit

Ingredients

• a quarter of a pound of best Carolina rice
• a pint of cold new milk
• a pinch of salt
• three or four large lumps of sugar
• a lump of butter the size of a walnut
• the strained juice of a large fresh lemon
• a quarter of a pound of loaf sugar
• six apples peeled and cored
• the well-beaten yolks of four eggs

Method

1. 1

   Wash and drain the rice, then simmer it in milk with salt and sugar until tender.

2. 2

   Press the rice into buttered cups and let cool.

3. 3

   Prepare a syrup with lemon juice and sugar, simmer apples until pulp, then mix in egg yolks.

4. 4

   Fill the rice cups with apple mixture, brush with egg white and sugar, and bake.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1985. The excerpt below is the record exactly as published.

imbales of Rice witli Pruit.— Wash a quarter of a pound of best Carolina rice, drain it on a hair sieve, and put it in a clean sauce- pan with a pint of cold new milk, a pinch of salt, and three or four large lumps of sugar which have been rubbed upon the rind of a fresh lemon or a Se\dlle orange to extract the flavour. Put the saucepan at the side of the fire that the rice may swell very slowly and gradually ; then stir it well, put it on the fire, add a lump of butter the size of a walnut, and let the rice boil gently until it has absorbed all the milk and is so tender that it can be crushed to a smooth paste with the back of a wooden spoon. Unless it is allowed to boil very gently and till it is quite di-y it will not answer the TIM ( 970 ) TIN purpose. Have ready some small buttered cups, beat the rice well, press it into the cups while it is still warm, and let it remain in them until quite cold. Boil the strained juice of a large fresh lemon with a quarter of a pound of loaf sugar to a clear syrup, and slice into this six apples peeled and cored. Let them simmer gently until reduced to pulp, take them off the lire for a minute or two, and stir gradually into them the weU-beaten yolks of four eggs.

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