Mrs Beetons Puddings and Desserts Revisited
Rice Blancmange
1.1lt (2 pints) Milk
110g (4oz) Ground Rice
85g (3oz) Sugar
25g (1oz) Fresh Butter
Lemon Peel, Almonds or Vanilla Essence or Laurel Leaves
Mix the rice to a smooth batter with about 285ml (½ pint) of the milk.
Put the remainder into a saucepan, with the sugar, butter and desired flavouring.
Bring the milk to the boil, quickly stir in the rice.
Allow to boil for about 10 minutes or until it comes easily away from the saucepan, keeping it well stirred all time.
Grease a mould with pure salad oil.
Pour in the rice and allow to set, when it should turn out quite easily.
Garnish with jam or pour round a compôte of any kind of fruit, just before it is serving.
This blancmange is better for being made the day before it is wanted, as it then has time to become firm.
If laurel leaves are used for flavouring, steep 3 of them in the milk and take them out before the rice is added: about 8 drops of essence of almonds or from 12 to 16 drops of vanilla essence, would be required to flavour the above proportion of milk.
Time: From 10 to 15 minutes to boil the rice.
Sufficient to fill a quart mould.
Seasonable at any time.
RICE BLANCMANGE
1476. INGREDIENTS - 1/4 lb. of ground rice, 3 oz. of loaf sugar, 1 oz. of fresh butter, 1 quart of milk, flavouring of lemon-peel, essence of almonds or vanilla, or laurel-leaves.
Mode - Mix the rice to a smooth batter with about 1/2 pint of the milk, and the remainder put into a saucepan, with the sugar, butter, and whichever of the above flavourings may be preferred; bring the milk to the boiling-point, quickly stir in the rice, and let it boil for about 10 minutes, or until it comes easily away from the saucepan, keeping it well stirred the whole time. Grease a mould with pure salad-oil; pour in the rice, and let it get perfectly set, when it should turn out quite easily; garnish it with jam, or pour round a compôte of any kind of fruit, just before it is sent to table. This blancmange is better for being made the day before it is wanted, as it then has time to become firm. If laurel-leaves are used for flavouring, steep 3 of them in the milk, and take them out before the rice is added: about 8 drops of essence of almonds, or from 12 to 16 drops of essence of vanilla, would be required to flavour the above proportion of milk.
Time - From 10 to 15 minutes to boil the rice.
Average cost, 9d.
Sufficient to fill a quart mould.
Seasonable at any time.
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