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Belgian Rice Dessert

A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).

A historical recipe

365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.

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 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Digitised by Project Gutenberg, eBook #10011 (https://www.gutenberg.org/ebooks/10011). 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.

Belgium. Associated with Belgium by a demonym leading its title: Belgian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cook 1 pint of milk;
  2. add 1/2 cup of boiled rice and some currants;
  3. stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of sugar.
  4. Remove from the fire.
  5. Add 1 teaspoonful of vanilla;
  6. then form into cylinders.
  7. Dip in beaten egg and fine bread-crumbs and fry a golden brown.
  8. Sprinkle with pulverized sugar and put some red currant jelly on top and serve.