Rice Cheesecakes

Ingredients

• a quarter of a pound of ground rice
• one pint of milk
• four ounces of butter
• three eggs
• a quarter of a pound of sifted sugar
• a grate of nutmeg
• four ounces of currants
• a few drops of essence of orange

Method

1. 1

   Mix ground rice with milk and stir over heat until it thickens.

2. 2

   Add butter, beaten eggs, sugar, nutmeg, currants, and essence.

3. 3

   Line patty-pans with puff-paste, dust with sugar, and bake.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 22. The excerpt below is the record exactly as published.

Rice Cheesecakes. Mix a quarter of a pound of ground rice with one pint of milk ; stir over the fire till it becomes a paste, but it must not boil. Now add four ounces of butter, stirring till the butter is mixed ; next beat three eggs with a quarter of a pound of sifted sugar and a grate of nutmeg. Mix well together ; then add four ounces of currants and a few drops of essence of orange

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