Rice Cakes

Ingredients

• 1/2 lb. of Carolina rice
• 2 ozs. of fresh butter
• the zest of a lemon
• a little white sugar

Method

1. 1

   Wash rice and swell in milk with lemon zest, butter, and sugar.

2. 2

   Stir in egg yolks and beaten egg whites, then bake until set.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 152. The excerpt below is the record exactly as published.

RICE CAKES. 2>79 I tablespoonful of melted butter ; I saltspoonful of salt. Soak the rice for three hours in warm water enough to cover it. Drain almost dry and pour in the milk. Simmer in a milk saucepan until the rice is very tender. Add the sugar, butter, and salt, and simmer ten minutes. Whisk the eggs to a froth, and add cautiously, taking the saucepan from the fire while you whip them into the mixture. Return to the range or stove, and stir while they thicken, not allowing them to boil. Remove the saucepan, and add the grated lemon-peel ; then turn out upon a well-buttered dish to cool. When cold and stiff, flour your hands, and roll into oval or pear-shaped balls ; dip in beaten Ggg, then in fine rusk-crumbs, and fry in lard, dress in a mound and serve with a garnish of angelica. Rice Cakes. Wash \ lb. of Carolina rice, taking care to pick out any grains which have not been skinned. Let it swell in milk on a slow fire, adding the zest (or outside thin rind) of a lemon, 2 ozs. of fresh butter, and a little white sugar

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