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Jenny Patterson cookbook, May 24, 1880
Page 2
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Apple & Rice Well boil half a pound of good rice in one quart of [illegible] milk taking the greatest pains to keep it from scorching at the bottom of the pan. Pare some large Pippin or [Greening?] apples; take out the cores without cutting the fruit quite through; put a little raspberry jam into each hole and fill up with cream. Edge a deep dish with a rim of [nice?] pie-crust; lay in the apples, and level up the spaces between them with the boiled rice. Brush it over with the yolk of an egg, dust it well with loaf-sugar, and bake forty minutes in a quick oven. To be eaten while warm.
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Apple & Rice Well boil half a pound of good rice in one quart of [illegible] milk taking the greatest pains to keep it from scorching at the bottom of the pan. Pare some large Pippin or [Greening?] apples; take out the cores without cutting the fruit quite through; put a little raspberry jam into each hole and fill up with cream. Edge a deep dish with a rim of [nice?] pie-crust; lay in the apples, and level up the spaces between them with the boiled rice. Brush it over with the yolk of an egg, dust it well with loaf-sugar, and bake forty minutes in a quick oven. To be eaten while warm.
Szathmary Culinary Manuscripts and Cookbooks
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