Rice Omelet

Ingredients

• half a pound of rice
• a pint and a half of milk
• a stick of vanilla
• half a pint of cream
• half a pound of fresh butter
• the yolks of ten eggs
• some white sugar
• a very little salt

Method

1. 1

   Boil rice in milk until tender.

2. 2

   Boil vanilla in cream and stir into warm rice with butter.

3. 3

   When cool, add beaten yolks, sugar, and salt.

4. 4

   Stir in beaten egg whites and bake for less than an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1557. The excerpt below is the record exactly as published.

Rice Omelet (a Danish recipe). — Take half a pound of rice and boil it till tender in a pint and a half of milk ; boil a stick of vanilla in half a pint of cream, and stir it into the warm rice with half a pound of fresh butter. Wlien cool, add the yolks of ten eggs well beaten up, some white sugar, and a very little salt

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