Recipe or source entry

Rice-Water

Printed no. 985Chapter 341868 edition

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
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transcription
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imported-unreviewed
Legacy file
public/chapter34/rice-water.html
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8531e8373e9b
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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