Apple Tart with Rice Crust

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

For the apple filling

six russet apples ↝ Apple, raw [Apples]
lump-sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]

For the rice crust

a tea-cupful of rice ↝ Rice, cooked, NFS [Rice]
milk ↝ Milk, NFS [Milk, reduced fat]
loaf-sugar
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
cinnamon ↝ Sugar, cinnamon [Sugars and honey]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
the whites of two eggs ↝ Egg, white only, raw [Eggs and omelets]
sugar ↝ Sugar, NFS [Sugars and honey]

For the alternative apple filling

as many apples as your dish will conveniently bake ↝ Apple, raw [Apples]
sugar ↝ Sugar, NFS [Sugars and honey]
a bit of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little cinnamon ↝ Sugar, cinnamon [Sugars and honey]

For the alternative rice crust

rice as for a rice pudding ↝ Rice, cooked, NFS [Rice]

Instructions (18)

Pare and quarter six russet apples.
Stew the apples till soft.
Sweeten the stewed apples with lump-sugar.
Grate some lemon-peel.
Boil a tea-cupful of rice in milk till it becomes thick.
Sweeten the rice well with loaf-sugar.
Add a little cream, cinnamon, and nutmeg to the rice mixture.
Lay the stewed apples in the dish.
Cover the apples with the prepared rice mixture.
Beat the whites of two eggs to a strong froth.
Lay the egg white froth on top of the rice.
Dust a little sugar over the egg white.
Brown the tart in the oven.

Another way

Pare and core as many apples as your dish will conveniently bake.
Stew the apples with sugar, a bit of lemon-peel, and a little cinnamon.
Prepare your rice as for a rice pudding.
Fill your dish three parts full of the stewed apples.
Cover the apples with the prepared rice.

Original Text

Apple Tart with Rice Crust.

Pare and quarter six russet apples; stew them till soft; sweeten with lump-sugar; grate some lemon-peel; boil a tea-cupful of rice in milk till it becomes thick: sweeten it well with loaf-sugar. Add a little cream, cinnamon, and nutmeg; lay the apple in the dish; cover it with rice; beat the whites of two eggs to a strong froth; lay it on the top; dust a little sugar over it, and brown it in the oven.

Another way.

Pare and core as many apples as your dish will conveniently bake; stew them with sugar, a bit of lemon-peel, and a little cinnamon. Prepare your rice as for a rice pudding. Fill your dish three parts full of apples, and cover it with the rice.

Notes

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