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Apples (Rice)

A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).

A historical recipe

Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Digitised by Project Gutenberg, eBook #13887 (https://www.gutenberg.org/ebooks/13887). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 2 lbs.
  2. of apples, 1/2 lb.
  3. of rice, the rind of 1/2 lemon (or a piece of stick cinnamon if preferred), 4 oz.
  4. of sultanas, sugar to taste, 1 oz.
  5. of butter, and, if the apples are not sour, the juice of a lemon.
  6. Boil the rice in 3 pints of water with the lemon rind, then add the apples, pared, cored, and sliced, the sultanas, butter, lemon juice, and sugar;
  7. let all simmer gently for 1/2 hour, or until quite tender;
  8. if too dry add a little more water;
  9. remove the lemon rind before serving.