Rice Blanc Mange

Boil a tea-cup full of rice in a very small of water, till it is near bursting--then add half a pint of milk, boil it to a mush, stirring all the time; season it with sugar, wine, and nutmeg; dip the mould in water, and fill it; when cold, turn it in a dish, and surround it with boiled custard seasoned, or syllabub--garnish it with marmalade.

Original Recipe

Boil a tea-cup full of rice in a very small of water, till it is near bursting--then add half a pint of milk, boil it to a mush, stirring all the time; season it with sugar, wine, and nutmeg; dip the mould in water, and fill it; when cold, turn it in a dish, and surround it with boiled custard seasoned, or syllabub--garnish it with marmalade.

Ingredients

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  • 1 tea-cup rice
  • amount water (very small)
  • 0.5 pint milk
  • sugar
  • wine
  • nutmeg
  • boiled custard or syllabub
  • marmalade

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Required Gear

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Pot
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Pudding mold
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Wooden spoon

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Instructions

  1. 1

    Boil a tea-cup full of rice in a very small of water, till it is near bursting--then add half a pint of milk, boil it to a mush, stirring all the time; season it with sugar, wine, and nutmeg; dip the mould in water, and fill it; when cold, turn it in a dish, and surround it with boiled custard seasoned, or syllabub--garnish it with marmalade.

Sources & Citations

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Recipe by mary-randolph from The Virginia Housewife; Or, Methodical Cook (1824)