Ramazan Cakes
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 22. The excerpt below is the record exactly as published.
Ramazan Cakes. — Moisten £lb. of very fine ground rice with 1 pint of milk, strain through a sieve into a stewpan, and dissolve in it 1 teacupful of caster sugar
Cook this with the app: pantry check, scaling, and the assistant.