Rice Sponge

Ingredients

• Rice sponge needs }^ of a cupful of washed rice
• ^ of a teaspoonful of salt
• cooked with I pint of milk
• mixed with i cupful of powdered sugar
• and I tablespoonful of lemon juice
• folded into the stiffly whipped whites of 8 eggs

Method

1. 1

   Cook rice with salt and milk until soft, then rub through a sieve.

2. 2

   Mix with powdered sugar and lemon juice.

3. 3

   Fold in whipped egg whites and pour into a buttered mold.

4. 4

   Bake in a warm water bath for half an hour.

5. 5

   Cool and fill the center with drained canned fruit.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 13. The excerpt below is the record exactly as published.

Rice Sponge. Rice sponge needs }^ of a cupful of washed rice and ^ of a teaspoonful of salt cooked with I pint of milk in a double boiler until very soft. It is then rubbed through a sieve and mixed with i cupful of powdered sugar and I tablespoonful of lemon juice. Into this is folded the stiffly whipped whites of 8 eggs an

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