Rice Cake
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 128. The excerpt below is the record exactly as published.
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. 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. If baked in one, it will require about an hour ; if in two, about three quarters of an hour. No. 588. — Rice Cake. Half a pound of fine rice flour, quarter of a pound of the best moist sugar, one tea-spoonful of baking powder, two eggs, half a pint of milk, three ounces of butter, and one ounce of candied citron, or lemon
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