Rice Cakes
From Soyer's standard cookery, 1912
Serves 2
Omit cheese when variety is required.
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 Soyer's standard cookery (1912) by Nicolas Soyer, page 257. The excerpt below is the record exactly as published.
Rice Cakes. Boil four ounces of rice in stock, taking care to let it ab- sorb as much liquid as possible; to this add one tablespoonful of finely-grated cheese, one teaspoonful of chopped parsley, one ounce of finely-grated brown breadcrumbs. One table- spoonful of tomato sauce, pepper and salt to taste; bind all the ingredients with the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.