Rice Cake
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 232. The excerpt below is the record exactly as published.
Rice Cake.— Eight units rice flour, 4 of loaf sugar, 8 of 2 of butter, 20 drojis lemon essence. Beat yolks, sugar, and butter together, add flour, then whites. Bake in a slow oven. 28. Rice Sponge.— Boil G units loaf sugar in 3 of water, and pour it, boiling, on to 4 units eggs that have been beaten for twenty minutes by the clock. Beat for another twenty minutes, then stir in 1 unit flour, and of rice flour. Bake in buttered tins. 29. Rock Cakes. — Four units butter and sugar, 16 of patent flour, 8 of currants and sultanas mixed, 2 of candied peel, some lemon peel or essence. Mix to a stiff paste with 4 units eggs and a little milk. Arrange in rocky biscuits, and bake. The paste must be very stiff. 30. Seed Cake. — Eight units sugar, 8 of rice flour, 8 of butter
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