Rice Cake
From Recipes for cakes and puddings, 1930
Fills a 2-lb. tin.
Presented as published in 1930. 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 Recipes for cakes and puddings (1930) by Latham & Company Limited, page 2. The excerpt below is the record exactly as published.
RICE CAKE. (Fills a 2-1b. tin.) 16-ozs. CAKEOMA Cake Mixture. 5-ozs. butter. 2 eggs. 4 teacup ground rice. 4 glass milk
Cook this with the app: pantry check, scaling, and the assistant.