vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beignets a la Portugaise
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 199. The excerpt below is the record exactly as published.
Beignets a la Portugaise. Wash well six ounces of Carolina rice and place it in a clean stewpan, and add four ounces of sifted sugar, two ounces 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
Cook this with the app: pantry check, scaling, and the assistant.