vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Cake
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 175. The excerpt below is the record exactly as published.
RICE CAKE. Put one pound of pounded sugar in a whipping-bowl with sixteen eggs; whip both together over a very slow fire for fifteen minutes ; then add half a pound of ground rice, three-quarters of a pound of fresh butter slightly melted in half a gill of Maraschino
Cook this with the app: pantry check, scaling, and the assistant.