Rice Cakes

Ingredients

• A quarter of a pound of flour
• A quarter of a pound of butter
• A quarter of a pound of ground rice
• Five ounces of castor sugar
• Four eggs

Method

1. 1

   Work the butter to a cream with a wooden spoon; beat the yolks of the eggs and the sugar together for ten minutes, and add them by degrees; then the ground rice, the whites whipped stiffly, and lastly the well-dried flour, stirred in lightly.

2. 2

   Bake them in buttered patty pans in a hot oven for about a quarter of an hour.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 50. The excerpt below is the record exactly as published.

RICE CAKES Ingredients A quarter of a pound of flour. A quarter of a pound of butter. A quarter of a poiind of ground Five ounces of castor sugar, rice. Four eggs

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