Recipes Of The Past: Rice

Showing posts with label Rice. Show all posts

Showing posts with label Rice. Show all posts

RICE SOUP II

Author: Top of the Rock Astronaut / Labels: Rice, Soup

INGREDIENTS.--6 oz. of rice, the yolks of 4 eggs, 1/2 a pint of cream, rather more than 2 quarts of medium stock.

Mode.--Boil the rice in the stock, and rub half of it through a tammy; put the stock in the stewpan, add all the rice, and simmer gently for 5 minutes. Beat the yolks of the eggs, mix them with the cream (previously boiled), and strain through a hair sieve; take the soup off the fire, add the eggs and cream, stirring frequently. Heat it gradually, stirring all the time; but do not let it boil, or the eggs will curdle.

Time.--2 hours.

Seasonable all the year.

Sufficient for 8 persons.

RICE SOUP I

Author: Top of the Rock Astronaut / Labels: Rice, Soup

INGREDIENTS.--4 oz. of Patna rice, salt, cayenne, and mace, 2 quarts of white stock.

Mode.--Throw the rice into boiling water, and let it remain 5 minutes; then pour it into a sieve, and allow it to drain well. Now add it to the stock boiling, and allow it to stew till it is quite tender; season to taste. Serve quickly.

Time.--1 hour.

Seasonable all the year.

Sufficient for 8 persons.

LAMB AND RICE

Author: Top of the Rock Astronaut / Labels: Lamb, Rice

Cut lean lamb from the neck into small pieces. Put on in cold water and bring to a boil. Simmer for one and a half or two hours. Put in salt as desired soon after putting on to cook. When done add freshly boiled rice and simmer till the rice has absorbed the seasoning from the meat.

Rice Johnny Cake

Author: Top of the Rock Astronaut / Labels: Cake, Rice

Take 2 cups of boiled rice and mix with a little cold milk, a little salt and flour enough to hold it together. Spread it a quarter of an inch thick on flat tin sheets, and brown it in front of the fire or put it in the oven. When brown butter it and cut in square slices and serve very hot.

Sweet Rice Balls

Author: Top of the Rock Astronaut / Labels: Rice

Wash thoroughly 1 scant cupful of rice in cold water, put in a double boiler with 1 pt. of milk, cover and cook until soft. Add 1 teaspoonful of butter, 2 tablespoonfuls of sugar, salt to taste and the well beaten yolk of an egg. When cold mould into small balls, pressing into the centre of each a raisin or a candied cherry. Dip in egg, roll in crumbs and fry in smoking hot fat. Drain and roll in powdered sugar before serving.

Calas

Author: Top of the Rock Astronaut / Labels: Rice

Three gills of soft boiled rice, 1 gill of rice flour, a pinch of salt, 6 tablespoonfuls of sugar, 2 of wheat flour, 3 eggs, a little yeast. Fry quickly.

Fish and Rice

Author: Top of the Rock Astronaut / Labels: Fish, Rice

Bone and flake cold fish; season with salt and cayenne pepper. Stir in a stewpan with a good piece of fresh butter. When hot add a teacupful of ready boiled rice, and the yolks of 4 hard boiled eggs. Stir well together until hot. Dish and serve with pickles.

Valentia Rice

Author: Top of the Rock Astronaut / Labels: Rice

Chop fine 2 onions, fry in half a cup of rendered bacon. Do not let them burn. Take six tomatoes, pare, cut fine. Add to the onions and fry until done. Take two cups of rice, wash and put into a saucepan, pour the mixture over, and add as much water as will boil the rice well; then add two seeded green peppers, cut in quarters, salt to taste and boil until rice is soft. Take out the ends of the peppers. Serve with cold meat.

Rice and Apples

Author: Top of the Rock Astronaut / Labels: Apples, Rice

Parboil 1 cup of rice for 10 minutes in boiling water, then drain and rinse with cold water. Return to a saucepan and cover with fresh water, add ½ teaspoonful salt, 1 tablespoonful of sugar. Pare, peel and chop fine 6 apples, add them to the rice and cook until done. Serve as a border for hot or cold slices of pork.

Rice Waffles

Author: Top of the Rock Astronaut / Labels: Rice

Warm 1½ cups of boiled rice in a pt. of milk; stir in a pint of cold milk, add an egg, a little salt, and flour enough to make a thin batter. Bake in waffle irons well buttered.

Spanish Rice

Author: Top of the Rock Astronaut / Labels: Rice

Boil ½ a lb. of rice. Dry it well and fry it with a little butter until lightly browned. Stir into it two large toasted tomatoes and a tablespoonful of grated cheese. Season with pepper and salt. Serve very hot.

Rice Balls

Author: Top of the Rock Astronaut / Labels: Rice

To 1 pt. of boiled rice add, while still hot, ½ a cup of thick white sauce, the well-beaten yolk of 1 egg, ½ of a teaspoonful of salt, 3 tablespoonfuls of grated cheese and a dash of cayenne. Set aside until cold, then mould into small balls; dip each one into slightly-beaten egg, roll in fine bread crumbs and fry in smoking hot fat.

Jambalayah (A Creole Dish)

Author: Top of the Rock Astronaut / Labels: Rice

Take 1 large cupful of cold meat, 1 of boiled rice and 1 of stewed tomatoes. Let these cook well, season highly; fill a baking dish, cover with crumbs and bits of butter, and brown in the oven.

Baked Cheese and Rice

Author: Top of the Rock Astronaut / Labels: Cheese, Rice

Make a white sauce with one heaping tablespoonful each of flour and butter, 1/3 of a teaspoonful of white pepper and 1 cupful and a half of milk. In a deep baking dish place alternate layers of rice, sauce, and grated cheese, having the last layer cheese. Place in a hot oven until brown.

Baked Rice Cakes

Author: Top of the Rock Astronaut / Labels: Rice

One pt. of cold boiled rice, mixed with a cup of cold milk, 1 egg, about ½ a pt. of flour just sufficient to hold it together. Put into a deep pan and bake ½ an hour.

Carolina Philpes

Author: Top of the Rock Astronaut / Labels: Rice

One gill of rice, boiled soft; when cold, rub it with a spoon. Moisten with water a gill of rice flour, and mix it with the rubbed rice. Beat 1 egg, very light, and stir in. Bake on a shallow tin plate, split and butter while hot.

Know what a gill of rice is? Leave a comment!

Eggs On Rice

Author: Top of the Rock Astronaut / Labels: Eggs, Rice

Cover a platter an inch deep with hot well-boiled rice, to which has been added 1 tablespoonful of melted butter. On this serve six well-poached eggs. Garnish with parsley.

Rice Moulds

Author: Top of the Rock Astronaut / Labels: Rice

Wash a teacupful of rice in several waters, put it into a saucepan and just cover with cold water, and when it boils, add two cupfuls of milk, and boil until it becomes dry; put it into a mould and press it well. When cold serve with a garnish of preserves around it or with a boiled custard.

Curried Rice

Author: Top of the Rock Astronaut / Labels: Curry, Rice

Boil 1 cup of rice rapidly for half an hour, drain in a colander and stand in the oven for a few minutes to dry out the rice. Put 2 tablespoonfuls of butter and a slice of onion into a saucepan. Stir until the onion is a golden brown, add a tablespoonful of flour. (Take out the slice of onion.) Stir until smooth, then add a teaspoonful of curry powder, bring to a boil, add salt. Pour over the rice and serve hot.

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