№ 36VI. nodaļa
Rīšu zivis, rīšu miltus, rīšu puķes
Moulded rice-flour cream (rice fish)
- Serves 6
- about 30 minutes, plus 4 hours chilling
- Melnraksts · vēl nav izmēģināts
1796Rihschu siwis, rihschu miltus, rihschu pukkes.
The book gives no quantities; the amounts below are ours.
Method
7 soļi- Rub the sugar lumps hard over the lemon skins until they turn yellow and smell of lemon. With granulated sugar, grate the lemon zest finely and rub it into the sugar with your fingers.
- Put 850 ml of the milk in a heavy saucepan with the salt, the lemon sugar and the cinnamon stick and bring to the boil.
- Meanwhile, mix the rice flour to a smooth paste with the remaining 150 ml cold milk and the rose water.
- Pour the paste slowly into the boiling milk, whisking all the time. Turn the heat down and cook for 8–10 minutes, stirring constantly and scraping the bottom, until very thick and no longer tasting of raw flour. Take out the cinnamon stick.
- Rinse a fish-shaped mould and several small moulds (dariole or small loaf tins) with cold water and leave them wet. Fill them with the hot mixture, cool, then chill for at least 4 hours, until set.
- Pour boiling water over the currants, leave for 10 minutes and drain.
- Turn the fish out into the middle of a large dish and the little "loaves" around it. Decorate with the currants. Serve cold, with sweet wine or cream.
Notes
What the book says vs. what we added
boiling milk, fine rice flour mixed with milk and rose water stirred in gradually with a little salt, sugar rubbed on lemons and a piece of cinnamon (taken out later), cooked very thick with constant stirring, poured into wet moulds, turned out when cold, decorated with washed currants and eaten cold with sweet wine or cream, are the book's. So are the fish and small loaf shapes arranged on one dish. The amounts, times, chilling and plumping the currants are ours.
Moulds
any shape works; a single 1.2 l mould is fine too. Wet moulds help the cream turn out cleanly.
The title names rice fish, rice flour and rice "flowers"; the text explains only the fish and loaves. Flower-shaped moulds would fit the third name.
Oriģināls1796
Uswahri , samaisi smalkus miltus ar un rohschu uhdeni, tad pamaggam werdoschâ ar druszin , zukkeru kas us irr un , ko pehz atkal buhs isnemt, wahri to , bet maisi ka ne peedegg, tad eeksch slapjahm un kad atdsissis irr, blohdâ un ispuschko ar nomasgatahm , tà ar saldu wihnu krehjumu auksti ehsts. Kad tahdas irr, kas siwju kukkulinu dohd, tad ta siws blohdas widdû un tee kukkulini apkahrt .
Mūsdienu rakstībā2026
Uzvāri , samaisi miltus un rožu ūdeni, tad pamazām verdošā drusciņ sāli, cukuru, kas uz , un , ko atkal būs izņemt; vāri to , bet maisi , ka nepiedeg, tad iekš slapjām , un kad atdzisis , bļodā, un izpušķo nomazgātām ; tā saldu vīnu krējumu auksti ēsts. Kad tādas , kas zivju kukuliņu dod, tad tā zivs bļodas vidū un tie kukuliņi visapkārt .
Sastāvdaļas9
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| svaigs piens | salds peens | milk | |
| smalki rīsu milti | smalki rihschu milti | fine rice flour | |
| rožūdens | rohschu uhdens | rose water | |
| sāls | sahls | salt | |
| cukurs | zukkurs kas us zitrohnehm nobersts | sugar rubbed on lemons | |
| kanēļa standziņa | kaneeles gabbals | cinnamon stick | |
| korintesrotāšanai | korintes | dried currants | |
| saldvīnspasniegšanai | salds wihns | sweet wine | |
| krējumspasniegšanai | krehjums | cream |
Paņēmieni
- vārīt
- biezināt
- liet formās
- atdzesēt
Birkas
- deserts
- rīsi
- piens
Piezīmes
- Virsraksts izskatās pēc ēdiena nosaukumu saraksta. Teksts paskaidro tikai zivs un kukulīšu formas; rīšu puķes varbūt ir ziedu formās lieti tie paši rīsu miltu ēdieni. Akuzatīvs miltus virsrakstā ir neparasts; atstāts, kā iespiests.
- kad labi atdzisis ir, bļodā: darbības vārds iztrūkst; domāts droši vien "apvāz bļodā" (izgāz no formas).
- cukuru, kas uz citronēm noberzts ir: cukura gabalus berzē gar citrona mizu, lai tie uzsūc smaržīgo eļļu.
- vienumēr: vienmēr.
- ģīmi: formu, izskatu.
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