RICE CAKE
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.
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.