Rice Cheese Mould

Ingredients

• a cup of milk
• half a pound of mild cheese
• an ounce or two of onion
• sufficient whole wheat flour
• a dash of cayenne pepper

Method

1. 1

   Boil the quantity of rice desired in sufficient water to prevent becoming thick, partly cool.

2. 2

   Beat an egg and stir into a cup of milk with sufficient whole wheat flour to make a thick batter.

3. 3

   Grate an ounce or two of onion and half a pound of mild cheese, stir into the rice with the flour batter, add a dash of cayenne pepper.

4. 4

   Bake in moulds or a deep pan in a moderate oven until slightly brown on top, usually twenty minutes.

5. 5

   Serve warm or cold, garnished with lettuce and parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 160. The excerpt below is the record exactly as published.

RICE CHEESE MOULD. M. E. Crawford, 41 Chestnut street, Long Beach, Cal. Boil the quantity of rice desired in sufficient water to prevent becoming thick, partly cool. Beat an egg and stir into a cup of milk with sufficient whole wheat flour to make a thick batter. Grate an ounce or two of onion and COOKING AND OTHER RECIPES. half a pound of mild cheese, stir into the rice, with the flour batter, add a dash of cayenne pepper

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