Irish Cake

Ingredients

• gib. of ground rice
• nine eggs
• 11b. of butter
• 1 tea-cupful of rose-water
• lib. of powdered white sugar
• gib. of almonds
• 1 teaspoonful of lemon-juice
• 1 teaspoonful of Caraway-seeds

Method

1. 1

   Sift the ground rice.

2. 2

   Beat the eggs for twenty minutes.

3. 3

   Cream the butter, then gradually add the rose water and powdered sugar, continuing to beat.

4. 4

   Gradually add the beaten eggs and sifted ground rice.

5. 5

   Prepare the almonds by pouring boiling water over them, skinning, chopping finely, and adding to the mixture along with lemon juice and Caraway-seeds.

6. 6

   Mix well and pour into a buttered cake-tin.

7. 7

   Bake for an hour and a half in a quick oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 132. The excerpt below is the record exactly as published.

gib. of ground rice. Break nine eggs and beat them for twenty minutes. Put 11b. of butter into a large basin, and with the back of a wooden spoon beat it to a cream ; add to it a little at a time 1 tea- cupful of rose-water and lib. of powdered white sugar, and continue beating till all is well mixed. Then gradually add the beaten eggs, and sprinkle in the sifted ground rice a little at a time. Put gib. of almonds into a bowl, pour boiling water over them, and let them stand for a few minutes, then slip them out of their skins, chop finely, and add to the ingredients in the large basin; at the same time add 1 teaspoonful of lemon-juice, and sprinkle in 1 teaspoonful of Caraway-seeds

Cook this with the app: pantry check, scaling, and the assistant.