Rhubarb and Rice Cakes

Ingredients

• 1 gill of rice
• 1 pint of milk
• 1 bunch of forced rhubarb or 2 sticks of natural
• 1 or 2 tablespoonfuls of golden syrup
• a few drops of almond essence
• sugar to taste
• short paste (see p. 188)

Method

1. 1

   Boil the rice and milk together for 80 minutes, then add the golden syrup and almond essence.

2. 2

   Shred the rhubarb and stew till it forms a pulp.

3. 3

   Sweeten to taste.

4. 4

   Line a dish with short paste, prick the bottom.

5. 5

   Spread with rhubarb, cover with the rice, and then wet the edges.

6. 6

   Cut the short paste into strips and arrange trellis fashion on the top.

7. 7

   Bake for 80 minutes.

8. 8

   Serve hot or cold.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 49. The excerpt below is the record exactly as published.

Rhubarb and Rice Cakes Materials.—1 gill of rice, 1 pint of milk, 1 bunch of forced rhubarb or 2 sticks of natural, 1 or 2 tablespoonfuls of golden syrup, a few drops of almond essence, sugar to taste, short paste (see p. 188)

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