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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera:
Sigma 24-70mm f/2.8 Lens:
LEGO Titanic:
LINKS TO SOURCES**
Last Dinner on the Titanic by Rick Archbold and Dana McCauley:
Titanic, First Accounts:
The Sinking of the Titanic: 1912 Survivor Accounts by Bruce M. Caplan and Logan Marshall:
The 10 Best Titanic Survivor Stories:
The Last Night on the Titanic by Veronica Hinke:
RECIPE
Ingredients
⅔ cup (105g) long grain rice
2 quarts (2L) chicken or veal stock
Pinch of Salt
⅛ teaspoon of Cayenne Pepper
¼ teaspoon Mace
1 cup (235ml) cream
1. Rise the rice, then drain and add it to boiling water. Boil for 5 minutes then drain through a sieve.
2. Boil the chicken or veal stock and add the rice. Lower the heat to simmering and simmer, covered for 45 minutes.
3. Season with salt, cayenne, and mace, then add the cream and bring to a simmer for 5 minutes.
4. Serve immediately. It will begin to thicken within a minute of leaving the heat.
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
#tastinghistory #titanic