Rice Cake

Ingredients

• 2 handfuls of rice
• a little less than a quart of milk
• sugar to taste
• rind of a lemon cut in one piece
• a small stick of cinnamon
• 4 eggs
• a small quantity of candied citron

Method

1. 1

   Pick and wash in two or three waters the rice and put it to cook in the milk, sweeten to taste, add the lemon rind and cinnamon.

2. 2

   Let the rice simmer gently until tender and has absorbed all the milk.

3. 3

   Turn it into a basin to cool, and remove the lemon rind and cinnamon.

4. 4

   Then stir into it the yolks of four and the white of one egg.

5. 5

   Add a little candied citron cut in small pieces.

6. 6

   Butter and bread crumb a plain cake mould; put the mixture into it and bake in a quick oven half an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 89. The excerpt below is the record exactly as published.

Rice Cake—Ingredients—2 handfuls of rice, a little less than a quart of milk, sugar to taste, rind of a lemon cut in one piece, a small stick of cinnamon, 4 eggs, a small quantity of candied citron

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