Rice Buns
From Cookery for every household, 1914
Serves 1
This mixture may be made in one large cake, taking about one hour to bake.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 910. The excerpt below is the record exactly as published.
Rice Buns 2 oz. ground rice. 3 oz. flour. 3 oz. sugar. 2 oz. butter. 2 eggs. \ tea-sp. baking powder. A little flavouring. Cream the butter, add the sugar, and beat them together for a few minutes. Add the ground rice flavouring, and 1 egg, and beat well for a few minutes. Sieve the flour with the baking powder, and add them next with the second egg. Beat again for a few minutes, and then three-parts fill small prepared cake tins with the mixture. Place the cakes on a baking tin, and bake them in a moderate oven until they are brown, and feel firm to the touch. This quantity will make from ten to twelve small cakes or buns. Note. — This mixture may, if liked, be made in one large cake. It will take about one hour to bake. Time to bake, about 15 minutes. Probable cost, 8 d. 2718. Richmond Cakes 3 oz. butter. 2 oz. brown sugar. 2 oz. treacle. £ tea-sp. ground ginger. | tea-sp. mixed spice. | lb. flour. A little grated lemon rind. 1 oz. rice flour. 2 eggs. 2 table-sps. desiccated cocoanut. 1 tea-sp. baking powder.
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