Rice Cake Recipe

Four ounces of rice, a pint and a half of milk, six eggs, two ounces and

a half of sugar, half a cup of almonds blanched and chopped, two ounces

of stoned raisins, a little citron, three heaping tablespoonfuls of

dried bread crumbs, and four ounces of butter. Wash the rice and scald

with boiling water, drain and put it into the milk, which must be

boiling on the stove, cook until it is stiff like mush; remove from the

fire and stir into it the butter. When it is cool, add the eggs, one at

a time, the sugar, the almonds chopped fine, the raisins, a little

citron finely cut, and the bread crumbs dried and rolled fine. Butter a

mould, turn the cake into it and bake one hour in a moderate oven. Serve

cold.

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