Rice Cake

Ingredients

• Two handfuls rice
• a little less than a quart of milk
• sugar to taste
• rind of lemon cut in 1 piece
• a small stick of cinnamon
• 4 eggs
• a small quantity of candied citron

Method

1. 1

   Pick and wash the rice, cook it in the milk, sweeten to taste, and add lemon rind and cinnamon.

2. 2

   Let simmer until tender and milk is absorbed.

3. 3

   Cool, remove lemon rind and cinnamon, stir in yolks of 4 and white of 1 egg, and add candied citron.

4. 4

   Butter and bread-crumb a cake-mould, pour in mixture, and bake in a quick oven for 3^ hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 78. The excerpt below is the record exactly as published.

Rice Cake — Two handfuls rice, a little less than a quart of milk, sugar to taste, rind of lemon cut in 1 piece, a small stick of cinnamon, 4 eggs, a small quantity of candied citron

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