4 ounces rice
2 lemons
4 eggs, separated
2 ounces sugar
Cinnamon

For coating
Egg white
Semolina

Butter for frying

Boil four ounces of rice; well drain; add one tablespoonful of flour, four yolks of eggs, the grated rind of two lemons, two ounces of castor-sugar, and a pinch of cinnamon.

When well mixed, form into flat cakes, dip in white of egg, roll in semolina, and fry in boiling butter a golden colour on each side.

Serve very hot.

The recipe in this entry was taken from "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci. The book was published in London by George Bell and Sons in 1905. Most of Maria Gironci's recipes in "Italian Recipes for Food Reformers" were originally published in the author's first book, titled, "Recipes of Italian Cookery." The second edition of this cookbook was published in 1892 in London by Gaskill & Webb. "Italian Recipes for Food Reformers" caters to vegetarians, omitting all meat-based dishes. Unfortunately, Maria Gironci's wonderful cookbooks are not yet available at www.archive.org, though reprints are available through reputable publishers. According to the Library of Congress all books published before 1923 are in the public domain.... Photo: Mary Melfi.

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