Another wonderful recipe from the old Peterson’s Magazines that I acquired at the book show in Westfield at the end of
July. What wonderful magazines, filled with beautiful fashion plates, goopy poetry, and awesome old time recipes. The advertisements are the best… even the early bicycle ads and hack medicinal remedies.
Rice cream is going to be basically rice pudding. This is copied verbatim from the April 1897 Peterson’s Magazine.
Rice Cream. – Bake one ounce of best rice in half a pint of milk; when done, remove the skin from the top. Dissolve one quarter of an ounce of gelatine, previously soaked in two tablespoonsfuls of cold milk, in half a pint of boiling milk or cream, add the yolk of an egg, two ounces of loaf sugar, and a little extract of vanilla; stir over the fire for five minutes, mix with the rice, pour into a mould, and let it remain until set. More or less sugar may be used according to taste; the quantity given will make the cream rather sweet.