Rice Cake

Ingredients

• quarter of a pound of ground rice
• quarter of a pound of flour
• half a pound of sugar
• six ounces of butter
• four eggs

Method

1. 1

   Add ingredients first, then whisk the whites and yolks of eggs last, and bake.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 110. The excerpt below is the record exactly as published.

QUARTER of a pound of ground rice, a quarter of a pound of flour, half a pound of sugar, six ounces of butter and four eggs. Add ingredients first, then whisk the whites and yolks of eggs last, and bake. This cake is excellent. Any flavouring can be used, and it can be iced, if preferred. IT ALF a pound of butter, half a pound of sugar, three ounces of flour, four ounces of ground almonds, half a pound of grated chocolate, seven Cream the butter and sugar, and add the yolks of eggs, one by one, then the almonds, the choco- late, and the flour and one teaspoonful of sal volatile. Whip the whites of eggs and add them lastly. Bake in a buttered and floured tin for about an hour in a moderate oven. RICE CAKE A CHOCOLATE CAKE eggs. 364 TEA CAKES, ETC. CHOCOLATE CAKE TAKE seven ounces of buttei’, seven ounces of sugar, four and a half ounces of flour, the yolks of twelve eggs and the whites beaten into a froth, and stir all together until it becomes frothy. To make the Icing : — Take five and a half ounces of sugar and boil well with about one gill of water. Then mix it with four and a half ounces of chocolate. When mixed, spread the whole over the cake and place it beside the stove to dry. % SULTANA CAKE QUARTER of a pound of butter, quarter of a pound of sugar, three eggs, half a pound of flour, six ounces of sultanas and one small tea- spoonful of baking powder. Beat the butter to a cream ; add the sugar, working it well in ; then add the eggs, well beaten. Mix all well together, then add the flour, raisins and baking powder. Bake in a moderate oven for an hour and a quarter. 365 THE DUDLEY RECIPES BUNS D UB about two ounces of butter into some flour with a little sugar. Mix half an ounce of yeast in a pint of warm milk with one egg. Mix these all together into a light batter and set them to rise ; then mix into dough and set them to rise again. Add some currants, if liked, and set to rise again. Brush over with yolk of egg and bake quickly. SALLY LUNN TDUT two or three spoonfuls of good thick yeast, the yolks of four eggs, a pint of milk, two ounces of butter and a little salt into a saucepan, and just warm them sufficiently to melt the butter. Add two pounds of flour, and mix it all together into as light a dough as possible. Let it rise for half an hour before the fire, and make into moderate-sized cakes. Then set them to rise for half an hour longer and bake in a quick oven for half an hour. % 366 TEA CAKES, ETC. COCOANUT CAKE THREE eggs, four ounces of butter, four ounces of sugar, six ounces of flour, one small tea- spoonful of baking powder and one ounce of dessicated cocoanut. Beat the butter to a cream ; add the sugar and work them well together ; then add the beaten eggs, and, lastly, the flour, baking powder and cocoanut. Bake for about three-quarters of an hour. Allow to cool and ice with wet icing, and sprinkle quickly with cocoanut. 9 SNOW CAKE /"YNE pound of arrowroot, eight ounces of sugar, eight ounces of butter, the whites of seven eggs, whipped, and flavouring. Mix the butter to a cream ; then add the sugar and arrowroot, and lastly the eggs. % CANADIAN CAKES A POUND and a half of sifted flour, one pound of sifted sugar, one pound of fresh butter, ten eggs, two teaspoonfuls of orange-flower water, two 367 THE DUDLEY RECIPES teaspoonfuls of brandy, half a pound of currants and the peel of half a lemon, grated. Beat the mixture until it is light and creamy ; have ready some square tins lined with buttered paper ; put the mixture into them half an inch deep and bake in a quick oven and cut into squares or diamonds. Bake for fifteen minutes. This cake may be iced, but it must be cut before the icing is done. POUND and a half of butter, a pound and a half of sugar, two pounds of flour, fourteen eggs, three pounds of currants, three pounds of sultanas, half a pound of ground almonds, two wineglassfuls of brandy, spice to taste. Mix the butter and sugar first and beat it until it looks like cream ; then beat in the eggs, one at a time. Be sure to keep it well beaten. Then put in the fruit, and lastly the flour and brandy and a teaspoonful of baking powder. Bake in a moderate oven for about two hours and a half. RICH CAKE 368 TEA CAKES, ETC. ALMOND SIMNEL CAKE HALF a pound of butter, half a pound of sugar

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