{"id":5784,"slug":"rice-darioles","title":"Rice darioles","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-quarter pound of rice","one quart of milk","one-half split vanilla bean","one-quarter pound of sugar","one gill of cream","the yolks of four eggs","thin dough","a little apricot marmalade","a small piece of butter","apricot sauce"],"ingredients_norm":["rice","milk","split vanilla bean","sugar","cream","egg yolk","thin dough","little apricot marmalade","butter","apricot sauce"],"steps":["Cook one-quarter pound of rice in one quart of milk; with one-half split vanilla bean.","When cooked add one-quarter pound of sugar, one gill of cream, and the yolks of four eggs.","Mix well.","Line one dozen dariole moulds with thin dough, cover the bottoms with a little apricot marmalade, and fill with the rice.","Put a small piece of butter on top of each, and bake in oven.","Serve with apricot sauce."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w97:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"91022b3171bfbdd6db187dc8b1de8854d076a8a0b42f4aadc592522a9d2a91db","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/rice-darioles"}