Rice Tart
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy.
Associated with Italy by the book is about Italian cookery (Cooking, Italian); 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 The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). 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
- A pinch of salt
- two tablespoonfuls of the sugar
- Three whole eggs
- Five egg
Method
- Milk, one quart.
- Rice, seven ounces.
- Sugar, five and a half ounces.
- Sweet almonds with four bitter ones, three and a half ounces.
- Candied cedar (angelica), one ounce.
- Three whole eggs.
- Five egg-yolks.
- Taste of lemon peel.
- A pinch of salt.
- Skin the almonds and grind or pound them with two tablespoonfuls of the sugar.
- Cut the candied cedar in very small cubes.
- Cook the rice in the milk until it is quite firm, put in all the ingredients except the eggs, which are added when the mixture is cold.
- Put the entire mixture in a baking tin greased with butter and sprinkled with bread crumbs ground fine, harden in the oven and after 24 hours cut the tart into diamonds.
- When serving dust with powdered sugar.
Plating
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