6 ounces rice
1 pint milk
6 eggs, separated
almond biscuits

Parboil six ounces of rice; well drain, and put in a pan, stirring in by degrees one pint of milk.

When well cooked, let the rice get cold, then mix in twelve small almond biscuits, four whites and two yolks of eggs.

When well mixed, add two more whites well beaten, grease a tin with melted butter, line with breadcrumbs, and bake in slow oven about half an hour.

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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