Rice Cakes
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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 The royal baker and pastry cook (1902) by New York Cooking School, page 35. The excerpt below is the record exactly as published.
Rice Cakes. — Mi cup butter, 2 cups sugar, 4 eggs, IMi cups rice flour, cups flour, 1 tea- spoon Royal Baking Powder, Mi cup cream, 1 teaspoon extract lemon. B^t the eggs and sugar together 10 minutes; add the butter, melted ; sift together flour, rice flour, and the powder, which add to the eggs, etc., with the cream and the extract ; mix into a thin batter, and bake in patty-pans, well greased, in a hot oven, 10 minutes. Delicious Little Cakes can be made by making a rich jumble-paste — rolling out in any desired shape; cut some paste in thick, narrow strips and lay around your cakes so as to form a deep, cup-Uke edge ; place on a well- buttered tin and bake. When done, fill with iced fruit, prepared as follows : Take rich, ripe peaches (canned ones will do if fine and weU drained from all juice), cut in halves ; plums, strawberries, pineapples cut in squares or small triangles, or any other available fruit, and dip in the white of an egg that has been very slightly beaten, and then in pulverized sugar, and lay in the center of your cakes. Cinnamon Cakes. — Whites 4 eggs. Mi cup sugar, 1 cup flour. Mi teaspoon Royal Baking Powder, 2 tablespoons cream, 1 teaspoon ex- tract cinnamon. Mix as for cakes without butter, and bake in patty -pans in a quick oven. Ice with water icing flavored with cinnamon extract. Cigarettes. — Mix and sift 2 cups flour, 1 teaspoon Royal Baking Powder
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