Reference > Farmer's Cookbook > HOT PUDDINGS > Chocolate Rice Meringue
  Chestnut Soufflé Steamed Apple Pudding  

Chocolate Rice Meringue

2 cups milk
1 square melted chocolate
1/4 cup rice
1/2 teaspoon vanilla
1/3 teaspoon salt
1/2 cup seeded raisins
1 tablespoon butter
Whites two eggs
1/3 cup sugar
1/2 cup heavy cream

Scald milk, add rice and salt, and cook until rice is soft. Add butter, sugar, chocolate, vanilla, and raisins. Cut and fold in the whites of eggs, beaten until stiff, and cream, beaten until stiff. Pour into a buttered baking-dish, and bake fifteen minutes. Cover with a meringue made of the whites of three eggs, six tablespoons powdered sugar, and one-half teaspoon vanilla; then brown in a moderate oven.

  Chestnut Soufflé Steamed Apple Pudding  

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