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RICE CUSTARD

(General Remarks.) - (The Jewish Manual)







This is a very innocent and nutritive custard. Take two ounces of
whole rice and boil it in three pints of milk until it thickens, then
add half a pound of pounded sweet almonds, and sweeten to taste; a
stick of cinnamon and a piece of lemon peel should be boiled in it,
and then taken out.

Other Recipes


RICE CUSTARD

Beat four eggs light with one cup of sugar. Add one cup of cooked rice,
two cups of sweet milk, juice and rind of one lemon, one-half teaspoon
of cinnamon. Pour in pudding-pan and place in a pan filled with hot
water; bake until firm in moderate oven. Serve with lemon sauce.

Other Recipes


RICE CUSTARD

Add 1 cup of cold boiled rice to 2 cups of sweet milk, mix together
slowly. Add 1/4 cup sugar, the well-beaten yolks of 2 eggs, let all
cook together a few minutes. Remove custard from the fire and pour
over the stiffly-beaten whites of two eggs. Beat well with an
egg-beater. Place in a glass dish and serve cold.

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Vienna Rice Custard.

Cook 2 cups of water with 1 cup of wine. Add 1 cup of sugar and a
pinch of cinnamon and some strawberries, cherries and blackberries.
Let simmer in the juice until fruit is done. Put in a glass dish and
pour over the syrup. Serve cold.

Other Recipes


RICE CUSTARDS

A quart of rich milk.
Eight eggs.
A quarter of a pound of powdered sugar.
A handful of peach-leaves, or half an ounce of peach-kernels,
broken in pieces.
A nutmeg.
Boil the peach-leaves or kernels in the milk, and set it away to
cool. When cold, strain out the leaves or kernels, and stir in the
sugar. Beat the eggs very light, and stir them gradually into the
milk when it is quite cold. Bake it in cups, or in a large white
dish.
When cool, grate nutmeg over the top.









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