Recipe or source entry
Rice-Water
Wash three ounces of rice in several waters, and then put it into a very clean stewpan with a quart of water and one ounce of raisins; boil gently for half an hour, strain through a coarse hair sieve into a jug, and when cold, drink plentifully.
The comforting powers of rice water, when properly prepared, are too generally known and appreciated to render it necessary for me to point out when it is most proper to administer this simple remedy.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter34/rice-water.html- Legacy revision
8531e8373e9b- Source checksum
a3b8c9bc50a302e805b0cee7eaafba5646d6a47e0707672825c36219c09b9501- Legacy text checksum
c43d38d8ae51b36bc278446019042cbaf0796c4096da1750fa185aa16a5a5e8f
Cite this page
Rice-Water. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter34/rice-water.html