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Rice Cake
From A year's cookery, 1880
Serves 4
Cool cakes on their sides to prevent heaviness.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 222. The excerpt below is the record exactly as published.
Rice Cake. Cold Lamb. Salad. Red Currant Tart. Cheese. Breakfast. — Savoury Eggs (January 1st) ; Ham boiled yes¬ terday ; Scones (May 23rd) ; Corn-flour Milk (June 19tli). Dinner. — Boiled Turbot (June 7th) ; Shrimp Sauce (January 30th) ; Lobster Sauce (June 7th) ; Boast Lamb (March 4th and April 12tli) ; Mint Sauce (March 25th) ; Potatoes (April 12th) ; Cauliflower (April 25th) ; Bothe Griitze (December 10th) ; Cheese (June 8th). A YEAR'S COOKERY. 279 Tea.— For tlie Rice Cake , which was supposed to be made last Friday, proceed as follows : — Rub eight ounces of fresh butter into one pound of flour, add a pinch of salt, three heaped tea-spoonfuls of baking-powder (the recipe for making this is given below), a pound of ground rice, six ounces of sugar, a pound of picked and dried currants, and two ounces of candied peel
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