Rice Cheesecakes

Ingredients

• 4 ok. of rice
• four eggs
• 0.5 lb. of butter
• half a pint of cream
• 6 ozs. of sugar
• a grated nutmeg
• a glass of brandy

Method

1. 1

   Boil rice until tender, drain, mix with beaten eggs, butter, cream, sugar, nutmeg, and brandy.

2. 2

   Put into raised crusts and bake.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 142. The excerpt below is the record exactly as published.

half a pint of cream till quite light ; then fill the tins three parts full. CHEESECAKES.— Butter, 4 ozs. ; powdered sugar, 4 ozs. ; potatoes boiled, and floured through a sieve, 6 ozs. ; three eggs, and 25 drops of essence of lemon. Line the moulds with a light puff paste, and fill them. — This makes a cheap cheesecake. CHEESECAKES,— Put a quart of new milk near the fire with a spoon- ful of rennet ; when it is broken, drain the curd through a coarse cloth, break- ing the curd gently with the fingers ; rub into the curd % lb. of butter, % lb. of sugar, a nutmeg, and two Naples’ biscuit grated, the yolks of 4 eggs, and the white of one, 1 oz. of almonds well beaten, two spoonfuls of rose-water, and two of sherry wine; add 6 ozs. of cur- rants. Line the moulds with light paste, pour the mixture into each, and bake in a slow oven from 15 minutes. CHEESECAKES, ALMOND. — Almonds, 4 ozs., blanch and beat them with a little orange-flower water ; add the yolks of eight eggs, the rind of a lemon grated, % lb. of melted butter, and sugar to taste ; lay thin puff paste at the bottom of the tins ; and little slips across. Add 6 bitter almonds. CHEESECAKES, BREAD.— Slice a penny loaf very thin, pour on it a pint of hot cream, and let it stand two or three hours ; then take eight eggs, % lb. of butter, and a nutmeg grated ; beat well, and mix them into the cream and bread, with % lb. of currants, well washed and dried, and a spoonful of white wine, or brandy, bake them in moulds, or raised crusts. CHEESECAKES, LEMON. — Boil the peelings of two large lemons till they are tender ; pound them well in a mortar, with lb. of loaf sugar, the yolks of six eggs, with % lb. of fresh butter ; lay puff paste in the moulds ; and pour half full, and bake them. CHEESECAKES, ORANGE. — Blanch % lb. almonds, beat them very fine, with orange-flower water, and J£lb. of fine sugar sifted, 1 lb. of butter melted carefully without oiling, and nearly cold ; then beat the yolks of ten, and whites of four eggs ; pound two candied oranges, and a fresh one with the bitterness boiled out, till as tender as marmalade, without lumps ; and beat the whole together and put into moulds. CHE CHE I !<) CHEESECAKES, RICE. Boil 4 ok. of rice till It is tender, and then drain ; mix it with four eggs well beaten up, lb. of butter, half a pint of cream, 6 ozs. of sugar, a grated nut- meg, and a glass of brandy

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