Pine-Apple and Rice Mould

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (8)
Instructions (10)
  1. Cook the rice in the milk in a double boiler until it is very tender and the milk is all absorbed.
  2. Cut the pine-apple in small pieces and let it simmer for several minutes in a little syrup (see p. 151).
  3. Beat three whole eggs well together.
  4. Add them to the rice and then the pine-apple.
  5. When well mixed pour into a buttered mould.
  6. Bake for about half-an-hour.
  7. Mash the apricots.
  8. Add the sugar.
  9. When melted pass through a sieve.
  10. Add the kirsch, pour over the pudding.
Original Text
*Pine-Apple and Rice Mould ¹⁄₂ lb. rice 1 pint milk 3 eggs ¹⁄₂ lb. pine-apple Syrup ¹⁄₄ lb. tinned apricots 2 table-spoons powdered sugar 1 table-spoon kirsch Cook the rice in the milk in a double boiler until it is very tender and the milk is all absorbed.[Pg 76] Cut the pine-apple in small pieces and let it simmer for several minutes in a little syrup (see p. 151). Beat three whole eggs well together. Add them to the rice and then the pine-apple. When well mixed pour into a buttered mould. Bake for about half-an-hour. Mash the apricots. Add the sugar. When melted pass through a sieve. Add the kirsch, pour over the pudding.
Notes
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