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Recipe Page

Apples and Rice

Name: Apples and Rice
Ingredients: 8 good sized apples; 3 oz. of butter; the rind of 1/2 lemon minced very fine; 6 oz. of rice; 1-1/2 pint of milk; sugar to taste; 1/2 teaspoonful of grated nutmeg; 6 tablespoonfuls of apricot jam

Categories -all-Meats Seafood Side Dishes Soups-Stews Desserts Breads-Cakes Toppings Drinks

Apple Sauce I

(A Plain Dish.)

Apples in Red Jelly

Time: -About 30 minutes to stew the apples very gently; about 3/4 hour to cook the rice.

Sufficient for 5 or 6 persons.

Seasonable from July to March.

Ingredients

8 good sized apples
3 oz. of butter
the rind of 1/2 lemon minced very fine
6 oz. of rice
1-1/2 pint of milk
sugar to taste
1/2 teaspoonful of grated nutmeg
6 tablespoonfuls of apricot jam

Directions

Peel the apples, halve them, and take out the cores

Put them into a stewpan with the butter

Strew sufficient sifted sugar over to sweeten them nicely

Add the minced lemon-peel

Stew the apples very gently until tender, taking care they do not break

Boil the rice, with the milk, sugar, and nutmeg, until soft

When thoroughly done, dish it, piled high in the centre

Arrange the apples on it

Warm the apricot jam, pour it over the whole, and serve hot

Source: The Book of Household Management by Isabella Beeton (1859)

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