vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ground Rice Souffle
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 658. The excerpt below is the record exactly as published.
Ground Rice Souffle. — ^lix three ounces of ground rice smoothly with half a pint of new milk or cream. Put them into a saucepan, with, two ounces of fresh butter, a quarter of a pound of sugar, a pinch of salt, and the thin rind of a lemon
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