Rice and Apples

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Tie up the rice very loose in a pudding-cloth, so as to admit that while boiling it may have sufficient room to swell out to five times its original quantity.
  2. Boil the rice for about one hour.
  3. While the rice is boiling, peel the apples.
  4. Put the peeled apples in a saucepan with nearly half-a-pint of water, a bit of butter, lemon-peel, and the sugar.
  5. Stew the apples on the fire till dissolved, stirring them while boiling for a few minutes.
  6. When your rice pudding is done and turned out on its dish, pour the apple-sauce over it.
Original Text
No. 46. Rice and Apples. Ingredients, one pound of rice, twelve apples, two ounces of sugar. Tie up the rice very loose in a pudding-cloth, so as to admit that while boiling it may have sufficient room to swell out to five times its original quantity. While the rice is boiling, which will take about one hour, peel the apples, and put them in a saucepan with nearly half-a-pint of water, a bit of butter, lemon-peel, and the sugar, and stew them on the fire till dissolved, stirring them while boiling for a few minutes. When your rice pudding is done and turned out on its dish, pour the apple-sauce over it. This cheap kind of rice pudding may also be eaten with all kinds of fruits, prepared in the same manner as herein directed for apples.
Notes
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