Sides Rice and Apples

no. 46. rice and apples
(from A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852)

Ingredients:

1 lb. rice​

12 apples​

2 oz. sugar​

Instructions:

Ingredients, one pound of rice, twelve apples, two ounces of sugar. Tie up the rice very loose in a pudding-cloth, so as to admit that while boiling it may have sufficient room to swell out to five times its original quantity. While the rice is boiling, which will take about one hour, peel the apples, and put them in a saucepan with nearly half-a-pint of water, a bit of butter, lemon-peel, and the sugar, and stew them on the fire till dissolved, stirring them while boiling for a few minutes. When your rice pudding is done and turned out on its dish, pour the apple-sauce over it. This cheap kind of rice pudding may also be eaten with all kinds of fruits, prepared in the same manner as herein directed for apples.​

 

[lelliott19]

Two of my favorite things - rice pudding and stewed apples! Thanks Albert! This is one I'll have to try!