Beignets a la Portugaise

Ingredients

• Well wash 6 oz. of Caroline rice
• 4 oz. of powdered sugar
• 2 oz. of butter
• half a stick of cinnamon
• a strip of lemon peel
• a pint of milk
• the well-beaten yolks of three eggs
• a tiny pinch of salt
• a very little lemon juice

Method

1. 1

   Wash rice, add sugar, butter, cinnamon, and lemon peel.

2. 2

   Melt butter, add milk, and simmer until rice is tender.

3. 3

   Cool, mix in egg yolks and whipped whites, form balls with jam inside, dip in egg and breadcrumbs, and cook in a greased bag.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 25. The excerpt below is the record exactly as published.

Beignets a la Portugaise. — Well wash 6 oz. of Caroline rice and place it in a clean stewpan, and add 4 oz. of powdered sugar, 2 oz. of butter, half a stick of cinnamon, and a strip of lemon peel, or a very little grated rind of lemon. Allow the butter to melt, shaking the pan to avoid burning, and then add a pint of milk. Cover closely, and bring gently to the boil. Then draw the pan to the side of the fire, and simmer slowly for rather more than a quarter of an hour, when the rice should have absorbed all the milk and be per- fectly tender. Withdraw the pan from the fire, and allow the mixture to cool a little. Then add the well-beaten yolks of three eggs, and finally the whites whisked to a firm froth with a tiny pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.