Rice Cream

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 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Boil a quart of milk with a laurel-leaf.
  2. Pour the milk mixture on five dessert spoonfuls of ground rice.
  3. Let it stand for two hours.
  4. Put the mixture into a saucepan and boil it until tender.
  5. Add rather less than a quarter of a pound of sugar during boiling.
  6. Beat the yolks of two eggs.
  7. Add the beaten egg yolks when the mixture is almost cold.
  8. Boil until it is as thick as a cream.
  9. When sending to table, add a few ratafia biscuits.
Original Text
Rice Cream. Boil a quart of milk with a laurel-leaf; pour it on five dessert spoonfuls of ground rice; let it stand two hours; then put it into a saucepan, and boil it till it is tender, with rather less than a quarter of a pound of sugar. Beat the yolks of two eggs, and put them into it when it is almost cold; and then boil till[264] it is as thick as a cream. When it is sent to table, put in a few ratafia biscuits.
Notes
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