Trimmed apples with parboiled rice packed around, wrapped in cloth and boiled (Webster 1852, Mrs.B)
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
1235. INGREDIENTS. - 2 teacupfuls of rice, apples, moist sugar, cloves.
Mode. - Boil the rice in milk until three-parts done; then strain it off, and pare and core the apples without dividing them. Put a small quantity of sugar and a clove into each apple, put the rice round them, and tie each ball separately in a cloth. Boil until the apples are tender; then take them up, remove the cloths, and serve.
Time. -½ hour to boil the rice separately;½ to 1 hour with the apple.
Seasonable from August to March.
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