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Rice Cakes, Plain

Name: Rice Cakes, Plain
Yield: 5 servings
Ingredients: half a pound of butter; one pound of flour; one pound of ground rice; a small pinch of salt; three heaped tea-spoonfuls of baking-powder; half a pound of sugar; one pound of picked and dried currants; two ounces of candied peel; four well-beaten eggs; a tea-cupful of milk

From Cassell's dictionary of cookery, 1892

Serves 5

Check for doneness with a skewer.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1542. The excerpt below is the record exactly as published.

Rice Cakes, Plain.— No l.— Rub half a pound of butter into one pound of flour. Add one pound of ground rice, a small pinch of salt, three heaped tea-spoonfuls of baking-powder, half a pound of sugar, one pound of picked and dried currants, and two ounces of candied peel. When the dry ingredients are thoroughly mixed stir in four well-beaten eggs and a tea-cupful of milk

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