Cream-Rice Cream. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Optional addition if cream is poor
Instructions (6)
  1. Stew a good tablespoonful of rice in 3 parts of a pt. of milk for 1/2 hour uncovered, with 1/2 oz. of butter and just a pinch of salt; stir often as it stews, as if for a pudding; flavour with stick vanilla.
  2. Melt 1 oz. of isinglass or gelatine* in milk, and add it with 1/2 pt. of whipped cream to the rice, and mix all together.
  3. Should the cream be very poor, you can mix in 2 table-spoonfuls of cold rich custard.
  4. Pour into a hollow mould.
  5. It is sometimes served with fruit in the centre.
  6. A great improvement to this dish is to freeze it before serving.
Original Text
Cream-Rice Cream. No. 1. (Orchard Leigh.) (Middleton Lodge recipe is similar, but for that the cream is whipped till it is quite firm.) Stew a good tablespoonful of rice in 3 parts of a pt. of milk for ½ hour uncovered, with ½ oz. of butter and just a pinch of salt; stir often as it stews, as if for a pudding; flavour with stick vanilla. Melt 1 oz. of isinglass or gelatine* in milk, and add it with ½ pt. of whipped cream to the rice, and mix all together. Should the cream be very poor, you can mix in 2 table-spoonfuls of cold rich custard. Pour into a hollow mould. It is sometimes served with fruit in the centre. A great improvement to this dish is to freeze it before serving.
Notes
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