vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Rice Cakes
From Consult me, 1902
Serves 3
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
Nutrition per serving
577Calories
18 gProtein
103 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein18 g
Carbohydrates103 g
Fiber3.5 g
Sugars77 g
Total Fat12 g
Saturated Fat3.7 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol434 mg
Sodium169 mg
Potassium254 mg
Calcium116 mg
Iron3.9 mg
Magnesium27 mg
Phosphorus266 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C43 mg
Vitamin A188 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.1 mg
Folate105 mcg
Choline346 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 101. The excerpt below is the record exactly as published.
10 ozs. of ground rice, 3 ozs. of flour, % lb. of fine sugar ; sift by degrees into it seven well beaten eggs, and the peel of a lemon shred extremely fine ; mix the whole well in a stew-pan over a slow fire with a whisk, then put it immediate- ly into the oven in the same, and bake forty minutes. Another. — Beat twelve yolks and six whites of eggs with the peels of two lemons grated. Mix 1 lb. of rice flour, and % lb. of flour, and 1 lb. of sugar sifted : then beat it well with the eggs for an bout with a wooden spoon. But- ter a pan well, and. pit it in at the oven mouth for an hour and a half. CAKE, RICH, Butter for.— For large and rich cakes the directions are, to beat the butter to a cream ; but they are quite as light when it is cut small and gently melted with just so much heat as will dissolve it. If it be shaken round in a saucepan, previously warmed, and held near the fire for a short time, it will soon be liquefied ; it must not oe when added gradually to the other ingredients. To cream butter, drain the water well from it, after it is cut, soften it a little before the fire, if hard, and then with the back of a large wooden spoon, beat it till it resembles thick cream. When prepared thus, the sugar is added to it first, and then the other ingredients in succession. CAKE, Short. — Rub into 1 lb. of dried flour, 4 ozs. of butter, 4 ounces of white powdered sugar, one egg, and a spoonful or two of thin cream to make it into a paste. When mixed, put cur- rants into one half, and caraways into the rest. Cut as before, and bake on tins. CAKES, Shrewsbury. — Into 1 lb. of flour rub % lb. of butter, and 6 ozs. of sugar ; make a hole in the mid- dle, into which break two or three eggs, add milk to form a paste ; roll out one- eighth of an inch thick, and cut into small cakes ; bake in a slow oven. CAKE, Spanish. — Take 12 eggs, % lb. of fine sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.