Ramazan Cakes
From Cassell's dictionary of cookery, 1892
Serves 6
Moisten the baking sheet with cold water.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1473. The excerpt below is the record exactly as published.
Ramazan Cakes (a Turkish recipe).— Take half a pound of rice-flour, and dilute it with two glasses of milk ; pass the preparation through a sieve into a stewpan. Boil over a moderate fire, stirring all the time. Add sugar to taste, let it reduce for seven or eight minutes, then add a few drops of extract of roses or of jessamine
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