Rice Soufflé

Ingredients

• three ounces of ground rice
• half a pint of new milk or cream
• two ounces of fresh butter
• a quarter of a pound of sugar
• a pinch of salt
• the thin rind of a lemon
• half an inch of cinnamon
• the yolks of three eggs
• the whites of five eggs

Method

1. 1

   Mix ground rice with milk or cream in a saucepan.

2. 2

   Add butter, sugar, salt, lemon rind, and cinnamon.

3. 3

   Stir until boiling, then cool and add beaten yolks.

4. 4

   Butter a mould and whisk egg whites to a froth, then fold into the mixture.

5. 5

   Bake in a quick oven for about 20 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 658. The excerpt below is the record exactly as published.

three ounces of ground rice smoothly with half a pint of new milk or cream. Put them into a saucepan, with, two ounces of fresh butter, a quarter of a pound of sugar, a pinch of salt, and the thin rind of a lemon, half an inch of cinnamon, or any flavouring that may bo preferred. Stir quickly over the fire until the milk boils, pour it into a basin, and when cool, add the yolks of three eggs, well beaten. Butter a plain mould— and it is well to tie round it a band of white paper, also well buttered, which should be a good (leal higher than the mould itseH, so that if the batter rises much in the oven, it may not fall over the sides. Whisk the whites of five eggs

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