Ground Rice Cheesecakes, Plain

Ingredients

• two ounces of ground rice
• a pint of boiling milk
• one ounce of butter
• a tiny pinch of salt
• the rind of a lemon
• two well-beaten eggs
• a few currants

Method

1. 1

   Mix ground rice with cold milk and add boiling milk.

2. 2

   Stir with butter, salt, and lemon rind until thick.

3. 3

   When cool, add beaten eggs.

4. 4

   Line patty-pans with crust, fill with mixture, sprinkle currants, and bake for about twenty minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 656. The excerpt below is the record exactly as published.

a pint of boiling milk. Stir the mixture over the fire for three or four minutes, tiU it thickens, adding first, one 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-siDOonful of lemon- juice. Line some patty-pans with a good crust, or puff paste, three-parts fill them with the mixture, and bake in a quick oven. The cheesecakes may be dusted over with powdered cinnamon, or grated lemon-rind, before being baked. Time to bake, about twenty minutes. Probable cost, 6d. for this quantity. Sufficient for eight or ten cheesecakes. Ground Riee Cheesecakes, Plain.— Mix two ©imecs of ground rice smoothly with a httle cold milk, and poiu- on it a pint of boil- ing milk. Put it into a saucepan, with one ovmce of butter, a tiny pinch of salt, the rind of a lemon, and a little sugar. Stir the mixture over the fire for five or six minutes, until it thickens, then pour into a basin, and when cold add two well-beaten eggs. Line some patty- pans with a good crust, thi-ee-parts fill them with the mixture, strew a few currants over, and bake in a quick oven for about twentj^ minutes. Probable cost, Gd. Sufficient for about two dozen cheesecakes. Ground Rice Cup Puddings.— ]Mix two oimces of ground rice very smoothly with a little cold milk. Add half a pint of boiling millf, in which the rind of a lemon has been boiled, a lump of butter the size of an eg;g, and sugar to taste. Stir the mixture over the fire till it thickens, and when cold add three eggs, well beaten. Beat thoroughly for some minutes, then pour into buttered cups, or small moulds, and bake in a quick oven. Serve the puddings as soon as they are taken from the oven, first turning them out on a dish. Wine, or sweet sauce, may be sent to table with them. Time, about twenty minutes to bake. Probable cost, 6d. Sufficient for four or five persons. Ground Rice Omelet.— Boil half an inch of stick cinnamon with half a pint of milk, and stir into it, when boiling, two table- spoonfuls of ground rice, which have been smoothly mixed with two table-spoonfuls of cold milk. Simmer gently for a quarter of an hour, and stir the mixture briskly. Pour it out, remove the cinnamon, and when cold add four eggs, well beaten, and sugar to taste. Beat the mixture for five or six minutes. Divide it into three pai-ts; then fry these in butter, until brightly browned. A piece of butter, the size of GRO ( 283 ) GRO a walnut, will te required for each. Time, five or six minutes to fry. Probable cost, 8d. Suffi- cient for four persons. Ground Rice Pudding.— Put a pint of milk into a saucepan, with half an inch of stick cinnamon, or the thin rind of a lemon, or two lam'el-lcaves. Let it remain by the side of the fire till the flavour of the cinnamon, lemon, or laurel, is drawn out, then boil and strain. Mlx with the milk two ounces of ground rice

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