Rice Cakes

Ingredients

• 8 oz. of rice flour
• 4 oz. of white sugar
• 4 oz. of butter
• 3 eggs

Method

1. 1

   Work the butter to a creamy substance, add the sugar and flour, and mix in the well whisked eggs.

2. 2

   Roll upon pastry board and shape into cakes with a cake cutter.

3. 3

   Bake in a slow oven.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 89. The excerpt below is the record exactly as published.

Rice Cake—Ingredients—2 handfuls of rice, a little less than a quart of milk, sugar to taste, rind of a lemon cut in one piece, a small stick of cinnamon, 4 eggs, a small quantity of candied citron. Pick and wash in two or three waters the rice and put it to . cook in the milk, sweeten to taste, add the lemon rind and cinnamon. Let the rice simmer gently until tender and has absorbed all the milk. Turn it into a basin to cool, and remove the lemon rind and cinnamon. ‘Then stir into it the yolks of four and the white of one egg. Add a little candied citron cut in small pieces. Butter and bread crumb a plain cake mould ; put the mixture into it and bake in a quick oven half an hour. | 527. Rich Rice Cake—Ingredients—1 Ib. of ground rice, 1 Ib. of flour, 1 lb. of sugar, 17 eggs, 36 drops of essence of lemon, or, if preferred, the rind of 2 lemons, 3¢ lb. of butter. Whisk the egg separately ; beat the butter to a cream, and add the yolks of the eggs, mixing well. Then add the flour, rice and lemon (if lemon rind take care it is finely minced). Beat the mixture for about ten minutes, and lastly add the whites of the eggs. Beat again for a quarter of an hour ; put “160° > THE Dominton Coox Book. into a buttered mould. It will take about an hour and a half to bake. 528. Rice Gakes—Ingredients—8 oz. of rice flour, 4 oz. of white sugar, 4 oz. of butter, 3 eggs

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