The 1901 Cookbook Archive
No. 2617 — Rice with Fruit Syrup
English historical translation of Molokhovets recipe No. 2617 from the 1901 Russian cookbook, retaining original methods and measures.
Boil 2 glasses of rice in water until the grains remain separate, then drain on a sieve. Stir in 10 pounded bitter almonds and ½ glass of pounded sweet almonds, ½–1 glass of sugar and finely shredded candied orange peel.
Pack into a wet mould sprinkled with sugar. At serving, unmould onto a dish and pour over raspberry or cherry syrup, or rum sauce No. 494.
To provide
1½ glasses of rice. ½ glass of sweet almonds and 10 bitter almonds. | Candied orange peel No. 3782. ½–1 glass of fine sugar. Syrup or ingredients for sauce No. 464. |
Historical editorial note: The directions specify 2 glasses of rice while the ingredient table gives 1½. The directions refer to sauce No. 494, but the table gives No. 464. Bitter almonds in the historical preparation can be unsafe.
Original source: Read Russian recipe No. 2617. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.