Pippins with Rice

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

two ounces of whole rice ↝ Rice, black, unenriched, raw [Cereal Grains and Pasta]
half a pint of milk ↝ Milk, NFS [Milk, reduced fat]
a table spoonful of brandy ↝ Brandy [Liquor and cocktails]
a little grated lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a small quantity of pounded cinnamon and cloves ↝ Sugar, cinnamon [Sugars and honey]
a small quantity of pounded cinnamon and cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two ounces of sifted sugar ↝ Sugar, NFS [Sugars and honey]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
twelve large ripe golden pippins ↝ Apples, raw, golden delicious, with skin [Fruits and Fruit Juices]
sweet oil or butter
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the syrup of quinces

Instructions (7)

Boil two ounces of whole rice with half a pint of milk, and when it is nearly absorbed put the rice into a marble mortar.
Add a table spoonful of brandy, a little grated lemon peel, a small quantity of pounded cinnamon and cloves, two ounces of sifted sugar, two eggs, and pound all together.
Pare twelve large ripe golden pippins, core them with an apple scoop.
Mould over them some of the mixture with the hand.
Put writing paper on a tin-plate, rub it over with sweet oil or butter.
Put the apples on it, and bake them gently till done.
Serve them up in a deep dish with melted butter over and a little of the syrup of quinces mixed with it.

Original Text

Pippins with Rice.

Boil two ounces of whole rice with half a pint of milk, and when it is nearly absorbed put the rice into a marble mortar, add a table spoonful of brandy, a little grated lemon peel, a small quantity of pounded cinnamon and cloves, two ounces of sifted sugar, two eggs, and pound all together. Then pare twelve large ripe golden pippins, core them with an apple scoop, mould over them some of the mixture with the hand, put writing paper on a tin-plate, rub it over with sweet oil or butter, put the apples on it, and bake them gently till done; then serve them up in a deep dish with melted butter over and a little of the syrup of quinces mixed with it.

Notes

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