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American cookbook, 1886
Page 27
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Rice Blancmange Put a tea cup full of whole Rice into the least water possible till it almost bursts, then add 1/2 a pint of milk + boil till quite a mash, stirring it all the time, to be flavored with lemon peel, cinnamon, &c. dip a mould in cold water do not dry it; put the above in; let it stand till quite cold, it will easily turn out
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Rice Blancmange Put a tea cup full of whole Rice into the least water possible till it almost bursts, then add 1/2 a pint of milk + boil till quite a mash, stirring it all the time, to be flavored with lemon peel, cinnamon, &c. dip a mould in cold water do not dry it; put the above in; let it stand till quite cold, it will easily turn out
Szathmary Culinary Manuscripts and Cookbooks
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