Rice Biscuits
From Cassell's dictionary of cookery, 1892
Serves 1
Makes about a dozen small cakes.
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 1535. The excerpt below is the record exactly as published.
Bice Biscuits.— Beat two ounces of fresh butter to a cream. Stir into this foxir ounces of ground rice and two table-spoonfuls of pow- dered loaf sugar. Moisten the mixture with a well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.