Rice Cakes

Name: Rice Cakes
Yield: 12 servings
Ingredients: four pounds of flour; one pound of ground rice; two pounds of sugar; one pound of butter; ten eggs; one-half pint of cold water; one-half ounce of ammonia

From Temperance cook book, 1887

Serves 12

Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 111. The excerpt below is the record exactly as published.

RICE CAKES. Take four pounds of flour, one pound of ground rice, two pounds of sugar, one pound of butter, ten eggs, one-half pint of cold water, one-half ounce of ammonia

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