Ground Rice Cheese-Cakes
From The national course in home economics, 1917
Serves 1
Dust with cinnamon or grated lemon rind before baking.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 126. The excerpt below is the record exactly as published.
GROUND RICE CHEESE-CAKES. Mix one tablespoonful of ground rice smoothly with two tablespoon- fuls of milk and one-quarter of a pint of boiling milk. Stir the mixture three or four minutes till thick, adding an ounce of butter and four large lumps of sugar, which have been well rubbed on the rind of a fresh lemon. When cold, stir in the yolks of three eggs, well beaten, and a dessert-spoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.