Apples and Rice, Plain

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (4)
  1. Divide a dozen apples in halves, take out the cores, peel them, and place them in neat order in a deep sautapan thickly spread with butter.
  2. Strew some lemon-sugar over them, put the lid on, and then bake them without allowing them to acquire any colour.
  3. Prepare some rice boiled with milk, sugar, a little butter, and some cinnamon; when thoroughly done, work this up with a spoon, and then dish it up in the form of a dome.
  4. Arrange the apples neatly upon this, pour some melted apricot-jam over the whole, and serve quite hot.
Original Text
APPLES AND RICE, PLAIN. DIVIDE a dozen apples in halves, take out the cores, peel them, and place them in neat order in a deep sautapan thickly spread with butter; strew some lemon-sugar over them, put the lid on, and then bake them without allowing them to acquire any colour. Prepare some rice boiled with milk, sugar, a little butter, and some cinnamon; when thoroughly done, work this up with a spoon, and then dish it up in the form of a dome; arrange the apples neatly upon this, pour some melted apricot-jam over the whole, and serve quite hot.
Notes
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