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Rice Cakes

(The Italian Cook Book)







(Frittelle di riso)



Cook the rice in milk, adding a small quantity of butter, some salt,

half a teaspoon of sugar and just a taste of lemon peel. Let the rice

cool down after being thoroughly cooked, then add three yolks of eggs

(for 1/4 lb. of rice) and some flour. Mix well and let the whole rest

for several hours. When about to fry, beat the white of the eggs to a

froth, add to the rice mixing slowly, and put into the saucepan with a

ladle.

Other Recipes


Rice Cakes

Mix a pint of rice boiled soft with a pint of milk, a tea-spoonful of

salt, and three eggs, beaten to a froth. Stir in rice or wheat flour

till of the right consistency to fry. If you like them baked, add two

more eggs, and enough more flour to make them stiff enough to roll out,

and cut them into cakes.

Other Recipes


Rice Cakes

Sift together six ounces each of rice and wheat flour,

(cost about seven cents,) rub into them four ounces of lard or meat

drippings, (cost four cents,) four eggs, (cost four cents,) and

sufficient milk to make a thick cake-batter; beat it thoroughly, pour it

into a greased cake-pan, and bake it one hour. A good sized cake will

cost about fifteen cents.









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