Rice Cake
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France.
Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
Method
- Take half a pound of rice and wash it well.
- Put it into a pint of cream or milk, and boil it soft.
- Let it get cold.
- Then stir into it alternately a quarter of a pound of sugar, two ounces of butter, eight eggs well beaten (having left out the whites of four), and a wine-glass of rose-water, or else the grated peel of a lemon.
- Mix all well.
- Butter a mould or a deep pan with straight sides, and spread grated bread crumbs all over its inside.
- Put in the mixture, and bake it three quarters of an hour.
- Ground rice is best for this cake.
- If any of the cake is left, you may next day cut it in slices and fry them in butter.
- Or, instead of baking the mixture in a large cake, you may put flour on your hands, and roll it into round balls.
- Make a batter of beaten eggs, sugar, and grated bread;
- dip the balls into it, and fry them in butter.
Plating
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