Ices. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

4 ozs. of rice ↝ Rice, cooked, NFS [Rice]
1 quart of milk ↝ Milk, NFS [Milk, reduced fat]
1 pt. of custard ↝ Custard [Pudding]
1/4 pt. of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
3 wineglasses of brandy ↝ Brandy [Liquor and cocktails]
2 wineglasses of Curacoa or maraschino
2 wineglasses of Curacoa or maraschino ↝ Cherries, maraschino [Other fruits and fruit salads]
citron
cherries ↝ Cherries, raw [Other fruits and fruit salads]
apricots ↝ Apricots, raw [Fruits and Fruit Juices]

Instructions (10)

Boil rice in milk until tender.
Pulp the cooked rice through a sieve.
Mix the pulped rice with custard and cream.
Add brandy and Curacoa or maraschino.
Sweeten to taste.
Stir until smooth.
Ornament a mould with citron, cherries and apricots.
Put the mixture into the mould.
Freeze the mixture.
Set in ice and salt until wanted.

Original Text

Ices. No. 1.
Boil 4 ozs. of rice in 1 quart of milk until tender, then pulp it through a sieve; mix with it 1 pt. of custard and ¼ pt. of cream, add 3 wineglasses of brandy with 2 wineglasses of Curacoa or maraschino, sweeten to your taste, and stir it till it is quite smooth.
Ornament a mould with citron, cherries and apricots; put the mixture into the mould, and freeze it, and set it in ice and salt until it is wanted.

Notes

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