Apples and Rice

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Peel the apples, halve them, and take out the cores.
  2. Put the apples into a stewpan with the butter and strew sufficient sifted sugar over to sweeten them nicely, and add the minced lemon-peel.
  3. Stew the apples very gently until tender, taking care they do not break.
  4. Boil the rice with the milk, sugar, and nutmeg until soft.
  5. When thoroughly done, dish the rice, piled high in the centre.
  6. Arrange the apples on the rice.
  7. Warm the apricot jam, pour it over the whole, and serve hot.
Original Text
APPLES AND RICE. (A Plain Dish.) 1400. INGREDIENTS.—8 good sized apples, 3 oz. of butter, the rind of 1/2 lemon minced very fine, 6 oz. of rice, 1-1/2 pint of milk, sugar to taste, 1/2 teaspoonful of grated nutmeg, 6 tablespoonfuls of apricot jam. Mode.—Peel the apples, halve them, and take out the cores; put them into a stewpan with the butter, and strew sufficient sifted sugar over to sweeten them nicely, and add the minced lemon-peel. Stew the apples very gently until tender, taking care they do not break. Boil the rice, with the milk, sugar, and nutmeg, until soft, and, when thoroughly done, dish it, piled high in the centre; arrange the apples on it, warm the apricot jam, pour it over the whole, and serve hot. Time.—About 30 minutes to stew the apples very gently; about 3/4 hour to cook the rice. Average cost, 1s. 6d. Sufficient for 5 or 6 persons. Seasonable from July to March.
Notes
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