Rice Cheesecakes

Ingredients

• four ounces of butter
• four ounces of powdered and sifted loaf sugar
• two ounces of ground rice
• a pinch of grated orange or lemon-rind
• two well-beaten eggs
• a pint of cream
• a little mace, cinnamon, lemon, or orange
• two ounces of blanched and pounded almonds
• four ounces of pounded and sifted sugar
• a glassful of brandy

Method

1. 1

   Beat butter to cream, add sugar, ground rice, grated rind, and eggs.

2. 2

   Simmer cream with flavoring, add ground rice, stir until smooth, then mix with eggs.

3. 3

   Cook until thick, sweeten, and add almonds.

4. 4

   Line pastry in patty-pans, fill with mixture, and bake for about twenty minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1545. The excerpt below is the record exactly as published.

Rice Cheesecakes. — Beat four ounces of butter to cream ; add four ounces of pow- dered and sifted loaf sugar, two ounces of ground rice, a pinch of grated orange or lemon- rind, and two well-beaten eggs. Or, simmer a pint of cream with a little mace, cinnamon, lemon, or orange till it is pleasantly flavoured. Add gradually, off the fire, two ounces of ground rice, and stir the preparation again, over the fire, till it is quite smooth. Pour it into a bowl, and when it is a little cool mix with it six well- beaten eggs. Stir it over the fire till it is thick like curd, sweeten, and add to it two ounces of blanched and pounded almonds. Or, beat four ounces of butter to cream ; add four ounces of pounded and sifted sugar, four ounces of ground rice, the well-beaten yolks of six, and the whites of three eggs, and a glassful of brandy

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