RICE CAKE. — Ground rice and
sifted white sugar, of each, 8 ozs. ;
essence of almonds, 8 drops ; five eggs
beaten well ; the rind of a lemon grated,
a little nutmeg, or cinnamon, and 2 ozs.
of butter✪ Rice Cake. Mix all well together. Bake
as a whole cake, or drop upon a butter-
ed tin. Put upon the top battered
white paper.
RICE CAUDLE. — When the
water boils, pour into it ground rice
mixed with a little cold water ; when of
a proper consistence, add sugar, lemon-
peel, and cinnamon, and a glass of
brandy to a quart. Boil all smooth.
RICE CAUDLE.— Soak some
Carolina rice in water an hour, strain it,
and put two spoonfuls of the rice into
a pint and a quarter of milk ; simmer
till it will pulp through a sieve, then put
the pulp and milk into a saucepan, with
a bruised clove and a bit of white sugar.
Simmer ten minutes ; if too thick, add
a spoonful or two of milk, and serve
with a thin toast✪ Rice Caudle.
RICE CHEESECAKES.
See page 119.
RICE CUSTARDS. — Boil 3
pints of new milk with a bit of lemon-
peel, cinnamon, and 3 bay leaves ;
sweeten : then mix a large spoonful of
rice flour into a cup of cold milk, very
smooth ; mix it with the yolks of 4 eggs
well beaten. Take a basin of the boil-
ing milk, and mix with the cold that has
the rice in it ; add the remainder of the
boiling milk ; stir it one way till it boils ;
pour immediately into a pan; stir till
cool, and add a spoonful of brandy, or
orange-flower water✪ Rice Custards.
RICE FLUMMERY. — Boil
with a pint of new milk, a bit of lemon-
peel, and cinnamon ; mix with a little
cold milk, as much rice-flour as will
make the whole of a good consistence,
sweeten, and add a spoonful of peach-
water, or a bitter almond beaten ; boil
it, observing it does not bum ; pour it
into a shape or pint basin, talcing out
the spice. When cold, turn the flum-
mery into a dish, and serve with cream,
milk, or custard round ; or put a tea-
cupful of cream into half a pint of new
milk, a glass of white wine, half a lemon
squeezed, and sugar.
RICE-GLUE, or CEMENT.
— Mix rice-flour with water, the same as
in making paste, (See Paste) and gently
simmer over the fire till it boils. It is
used in making ornaments, and for join-
ing paper and cardboard.
RICE MILK.— Put 1 lb. of
Carolina rice into a pan with 2 ozs. of
butter, two quarts of water, a bit of
cinnamon or lemon-peel, and salt ; boil
very gently until the rice is soft ; about
one horn and a quarter ; then add three
pints of milk and an egg well beaten ;
stir it over the fire ten minutes longer,
and sweeten it with a little honey or
sugar, and it will produce an excellent
mol for five or six persons.
RICE MILK, Ground.— Boil
one spoonful of ground-rice, rubbed
down smooth, with three half-pints of
milk, a bit of cinnamon, lemon-peel,
and nutmeg. Sweeten when nearly
done.
RICE PANCAKES. — Cream,
1 quart ; ground rice, 3 or 4 spoonfuls;
RIC
34 1
RIC
8tlr It on a slow fire till of a proper
t>iirkn<v^ ; stir in 54 lb. of butter and a
nutmeg grated ; then pour it out into
an earthen pan ; when cold, stir in four
spoonfuls of flour, a little salt, some
sugar, nine eggs well beaten, and if you
like, the squeeze of a lemon.
RICE PASTE, for Fruits, &c.
— Boil *4 lb. of ground rice in the
smallest quantity of water, strain from
It all the moisture ; beat 54 oz. of butter
and one egg✪ Rice Paste for Fruits well, and it will form an
excellent paste for tarts, &c.
Consult me
1902Page 427 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
RICE CAKE. — Ground rice and sifted white sugar, of each, 8 ozs. ; essence of almonds, 8 drops ; five eggs beaten well ; the rind of a lemon grated, a little nutmeg, or cinnamon, and 2 ozs. of butter. Mix all well together. Bake as a whole cake, or drop upon a buttered tin. Put upon the top battered white paper.
RICE CAUDLE. — When the water boils, pour into it ground rice mixed with a little cold water ; when of a proper consistence, add sugar, lemonpeel, and cinnamon, and a glass of brandy to a quart. Boil all smooth.
RICE CAUDLE.— Soak some Carolina rice in water an hour, strain it, and put two spoonfuls of the rice into a pint and a quarter of milk ; simmer till it will pulp through a sieve, then put the pulp and milk into a saucepan, with a bruised clove and a bit of white sugar. Simmer ten minutes ; if too thick, add
a spoonful or two of milk, and serve with a thin toast.
RICE CHEESECAKES.
See page 119.
RICE CUSTARDS. — Boil 3 pints of new milk with a bit of lemonpeel, cinnamon, and 3 bay leaves ; sweeten : then mix a large spoonful of rice flour into a cup of cold milk, very smooth ; mix it with the yolks of 4 eggs well beaten. Take a basin of the boiling milk, and mix with the cold that has the rice in it ; add the remainder of the boiling milk ; stir it one way till it boils ; pour immediately into a pan; stir till cool, and add a spoonful of brandy, or orange-flower water.
RICE FLUMMERY. — Boil with a pint of new milk, a bit of lemonpeel, and cinnamon ; mix with a little cold milk, as much rice-flour as will make the whole of a good consistence, sweeten, and add a spoonful of peachwater, or a bitter almond beaten ; boil it, observing it does not bum ; pour it into a shape or pint basin, talcing out the spice. When cold, turn the flummery into a dish, and serve with cream, milk, or custard round ; or put a teacupful of cream into half a pint of new milk, a glass of white wine, half a lemon squeezed, and sugar.
RICE-GLUE, or CEMENT. — Mix rice-flour with water, the same as in making paste, (See Paste) and gently simmer over the fire till it boils. It is used in making ornaments, and for joining paper and cardboard.
RICE MILK.— Put 1 lb. of Carolina rice into a pan with 2 ozs. of butter, two quarts of water, a bit of cinnamon or lemon-peel, and salt ; boil very gently until the rice is soft ; about one horn and a quarter ; then add three pints of milk and an egg well beaten ; stir it over the fire ten minutes longer, and sweeten it with a little honey or sugar, and it will produce an excellent mol for five or six persons.
RICE MILK, Ground.— Boil one spoonful of ground-rice, rubbed down smooth, with three half-pints of milk, a bit of cinnamon, lemon-peel, and nutmeg. Sweeten when nearly done.
RICE PANCAKES. — Cream,
1 quart ; ground rice, 3 or 4 spoonfuls;
RIC
34 1
RIC
Stir it on a slow fire till of a proper thickness ; stir in 54 lb. of butter and a nutmeg grated ; then pour it out into an earthen pan ; when cold, stir in four spoonfuls of flour, a little salt, some sugar, nine eggs well beaten, and if you like, the squeeze of a lemon.
RICE PASTE, for Fruits, &c. — Boil *4 lb. of ground rice in the smallest quantity of water, strain from It all the moisture ; beat 54 oz. of butter and one egg well, and it will form an excellent paste for tarts, &c.
Records on this page
Rice CakeRice CaudleRice CustardsRice FlummeryRice Paste for Fruits