1337 c. DIAVOLINI

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

Eight ounces of ground rice
four ounces of sugar
a quart of milk
two ounces of butter
a tea-spoonful of essence of ginger
six eggs
one pound of preserved ginger
six yolks of eggs

Instructions (3)

Mix the rice, sugar, milk and butter together in a stewpan, and stir the whole over a stove-fire until it thickens.
It must then be removed from the fire, and after being worked quite smooth, and the lid being put on the stewpan, set it either in the oven or over a slow ash-fire to finish doing; this will be effected in about half an hour.
The rice must now be removed from the fire, and the preserved ginger previously cut into very small dice-like shapes, the essence of ginger, and the six yolks of eggs, being added thereto, stir the whole over a quick

Original Text

1337 c. DIAVOLINI.
INGREDIENTS :—Eight ounces of ground rice, four ounces of sug-
ar, a quart of milk, two ounces of butter, a tea-spoonful of essence of
ginger, six eggs, one pound of preserved ginger.
Mix the rice, sugar, milk and butter together in a stewpan, and stir
the whole over a stove-fire until it thickens; it must then be re-
moved from the fire, and after being worked quite smooth, and the lid
being put on the stewpan, set it either in the oven or over a slow ash-
fire to finish doing; this will be effected in about half an hour. The
rice must now be removed from the fire, and the preserved ginger pre-
viously cut into very small dice-like shapes, the essence of ginger, and
the six yolks of eggs, being added thereto, stir the whole over a quick

Notes

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