Rice Cake
From Recipes for high-class cookery, 1912
Presented as published in 1912. 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 high-class cookery (1912) by Edinburgh School of Cookery, page 42. The excerpt below is the record exactly as published.
RICE CAKE. 6 oz. rice-flour. 1 teaspoonful baking powder. 2 eggs. Lemon essence. 8 oz. flour. 4 oz. butter. 4 oz. sugar
Cook this with the app: pantry check, scaling, and the assistant.