The 1901 Cookbook Archive
No. 1509 — Rice with Strawberry Purée
English historical translation of Molokhovets recipe No. 1509 from the 1901 Russian cookbook, retaining original methods and measures.
Cook rice as in No. 1548 and put it in a buttered, sugared ring mould under a light press. Warm the mould in hot water over steam.
Carefully turn the rice onto a dish and pour strawberry purée into the centre; serve hot.
Alternatively place the cooked rice straight on the platter, shaping a ring and smoothing its sides.
For the purée sort two Russian pounds, about five glasses, of strawberries, sieve and mix with half to three quarters of a glass of fine sugar.
To provide
1¼ glasses rice 3 glasses cream or milk ¾ vershok of vanilla | ⅛ Russian pound butter 2 pounds strawberries, about 5 glasses ¾–1 glass sugar |
Original source: Read Russian recipe No. 1509. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.