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RICE SNOWBALLS (A Pretty Dish for Juvenile Suppers)

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

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 Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). 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. Ingredients.—6 oz.
  2. of rice, 1 quart of milk, flavouring of essence of almonds, sugar to taste, 1 pint of custard.
  3. Mode.—Boil the rice in the milk, with sugar and a flavouring of essence of almonds, until the former is tender, adding, if necessary, a little more milk, should it dry away too much.
  4. When the rice is quite soft, put it into teacups, or small round jars, and let it remain until cold;
  5. then turn the rice out on a deep glass dish, pour over a custard, and on the top of each ball place a small piece of bright-coloured preserve or jelly.
  6. Lemon-peel or vanilla may be boiled with the rice instead of the essence of almonds, when either of these is preferred;
  7. but the flavouring of the custard must correspond with that of the rice.
  8. Time.—About ¾ hour to swell the rice in the milk.
  9. Average cost, with the custard, 1_s.
  10. 6_d.
  11. Sufficient for 5 or 6 children.
  12. Seasonable at any time.