Rice Cheesecake

Ingredients

• 1 ½ pints milk
• 4 eggs
• 3 oz. butter
• 3 oz. sugar
• 3 oz. ground rice
• 3 oz. currants

Method

1. 1

   Boil one bay-leaf in one pint of milk.

2. 2

   When it is well flavoured strain it, and add three ounces of ground rice mixed with the cold milk; boil for a quarter of an hour, stirring all the time.

3. 3

   Take off the fire, stir in the butter, sugar, and eggs, well beaten.

4. 4

   Line some patty-pans with pastry, fill with custard when it is nearly cold, strew a few currants over each, and bake in a moderate oven.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 79. The excerpt below is the record exactly as published.

Rice Cheesecake. — 1 1 pints milk, 4 eggs, 3 oz. butter, 3 oz. sugar, 3 oz. ground rice, 3 oz. currants

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