Rice Cake

Ingredients

• Half a pound of ground rice (not rice flour)
• half a pound of white sugar
• four eggs
• a few drops of almond flavour

Method

1. 1

   Beat the eggs a little, and mix them with the flour and sugar; beat with a wooden spoon half an hour, adding the almond flavour; pour it into a tin mould, warmed and well rubbed over with fresh butter, only half filling it, and bake in a moderately hot oven.

2. 2

   If baked in one, it will require about an hour; if in two, about three quarters of an hour.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 127. The excerpt below is the record exactly as published.

four eggs, half a pound of loaf sugar, and two ounces of candied lemon-peeL 222 VEGETARIAN COOKERY. Beat and strain the eggs ; add the sugar, sifted, and beat them well together for half an hour ; add the flour, dried and sifted, and the candied lemon cut in very fine shreds ; beat all well together, and bake in a buttered tin, in a quick oven. It should be put in the oven immediately after it is mised. No. 580. — Parkin. Two pounds of oatmeal, half a pound of butter, half a pound of sugar, half a pound of treaele, half an ounee of prepared ginger, quarter of an ounce of Jamaica pepper, and quarter of an ounce of baking powder. Warm the butter and treacle together, till the butter is melted ; rub the baking powder very smooth, and stir it into the oatmeal till well mixed ; roll the sugar, and stir it into the oatmeal, with the ginger and pepper, and mix aU well together vdth the treacle and butter, adding a little new milk, or cream if required. No. 581. — Plum Cake. Half a pound of flour, ten ounces of butter, half a pound of sugar, five eggs, two pounds of currants, quarter of a pound of almonds, three quarters of a pound of citron, half a pound of candied lemon, a little rose water, or elder-flower water, and one tea-spoonful of baking powder. Mix the baking powder well with the flour, and rub in the butter; then add the currants, powdered sugar, the almonds, chopped fine, the citron and candied lemon, cut in small thin slices, the eggs, well beaten, and the rose water ; mix the whole together, and bake in one or tw'o tin moulds, well buttered. A few drops of almond flavour may be added. No. 582. — Plum Cake. Two pounds of flour, one pound of butter, one pound of sugar, one pound of currants, one pound of raisins, two ounces of almonds, quarter of a pound of candied orange or lemon, six eggs, quarter of a pint of new milk, qiurter of a pint of cream, VEOETARIAN COOKEUT. 223 quarter of an ounce of powdered mace and cinnamon together, and half an ounce of German yeast. Kub the butter in the flour ; mix the yeast with a tea-spoon- ful of sugar, and a table-spoonful of cold water ; put it to the milk, just warm, stirring it well ; take out the spoon, and leave it to settle two or three minutes ; strain it through a fine sieve, into the middle of the flour, stirring in a little of the flour till like batter ; cover, and set it to rise ; when risen, mix with it the eggs, well beaten ; the mace, cinnamon, and lemon-peel ; the almonds, blanched and chopped very fine, the sugar, and the cream ; stir all well together ; then add the currants, the raisins stoned and shred small, and the candied fruit ; let it remain half an horn- on a warm hearth, and then put it in an earthen baking-pan, warmed and well buttered, or in a baking- tin with several folds of paper on the bottom and sides, the inner fold well buttered. The oven should be of a good heat the first hour, and then moderate. It will require nearly two hours to bake it. No. 583. — Plum Cake. One pound of flour, quarter of a pound of Sultana raisins, quarter of a pound of currants, three ounces of sugar, three ounces of butter, one small tea-spoonful of bi-carbonate of soda, and half a pint of sour buttermilk. Mix the soda well -with the flour ; rub in the butter ; add the sugar, raisins, and currants, and the eggs, well beaten ; mix all well together with the buttennilk, and bake in a buttered tin mould, about an hour and a quarter. No. 584. — Pound Cake. One pound of flour, one pound of powdered sugar, one pound of butter, one small tea-spoonful of powdered mace, a few drops of almond flavour, and eight eggs. Beat the butter to cream, adding the sugar and mace ; when sufficiently beaten to form a smooth light cream, add, by degrees, the eggs and the flour ; beat it a quai-ter of an hour, and put it in hoops to bake, or in two earthenware baking-pans, lined with buttered paper, and bake in a rather quick oven. 224 VEGETAUrAN COOKERY. No. 585. — Queen Cakes. Six ounces of butter, six ounces of sugar, six ounces of flour, four yolks and two whites of eggs, half a tea-spoonful of volatile salts, and three ounces of currants. Beat the butter to cream ; add the sugar, finely powdered, then the eggs, well beaten, the volatile salts, dissolved in a table-spoonful of orange-flower water, and the currants ; beat all together quarter of an hour ; butter small tins ; only half fill them, and bake in a rather quick oven. No. 586. — Rice Cake. Half a pound of ground rice, ten ounces of sugar, six eggs, and two ounces of bitter almonds. Blanch, and beat the almonds in a mortar, and put them to the ground rice, adding the sugar, finely powdered, and the eggs well beaten and strained ; beat all together about three quarters of an hour ; bake it in a buttered mould, in a mode- rately hot oven. No. 587. — Rice Cake. Half a pound of ground rice (not rice flour), half a pound of white sugar, fom- eggs, and a few drops of almond flavour

Cook this with the app: pantry check, scaling, and the assistant.