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Rice Blanc Mange

A historical recipe from The Virginia Housewife, by Mary Randolph (1860).

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A historical recipe

The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860). Project Gutenberg eBook #12519.

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

United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 1 ingredient

  1. a pint of milk

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Boil a tea-cup full of rice in a very small of water, till it is near bursting--then add half a pint of milk, boil it to a mush, stirring all the time;
  2. season it with sugar, wine, and nutmeg;
  3. dip the mould in water, and fill it;
  4. when cold, turn it in a dish, and surround it with boiled custard seasoned, or syllabub--garnish it with marmalade.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Spatula
Source Public domain in the USA
Credit

From The Virginia Housewife, by Mary Randolph (1860). Digitised by Project Gutenberg, eBook #12519 (https://www.gutenberg.org/ebooks/12519). Public domain in the USA; its status may differ elsewhere.

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.