Rice—Ground Rice Flummery

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 (5)

1 lb. of ground rice
1 qt. of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a little lemon peel, cut very thin ↝ Lemon peel, raw [Fruits and Fruit Juices]
a few bitter almonds (6 at the most) cut very small ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
less than 1/2 lb. of loaf sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (3)

Boil slowly 1 lb. of ground rice in 1 qt. of new milk, with a little lemon peel, cut very thin, and a few bitter almonds (6 at the most) cut very small, and less than 1/2 lb. of loaf sugar.
Stir it all the time it is on the fire.
When it is all but still, pour it into a mould to stand all night.

Original Text

Rice—Ground Rice Flummery.
To serve with plain cream and preserved fruit.
1 lb. of ground rice, boiled slowly in 1 qt. of new milk, with a little lemon peel, cut very thin, and a few bitter almonds (6 at the most) cut very small, and less than ½ lb. of loaf sugar; stir it all the time it is on the fire, and when it is all but still pour it into a mould to stand all night.

Notes

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