Rice Cakes, Small - No. 1

Name: Rice Cakes, Small - No. 1
Yield: 8 servings
Ingredients: four ounces of fresh butter; four ounces of pounded and sifted sugar; four ounces of ground rice; one or two drops of any flavouring that may be liked; the yolks and afterwards the whites of four well-whisked eggs

From Cassell's dictionary of cookery, 1892

Serves 8

Probable cost: Is.

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 1543. The excerpt below is the record exactly as published.

Rice Cakes, Small.— No. l.— Beat four ounces of fresh butter to cream. Add four ounces of pounded and sifted sugar, four ounces of ground rice, and one or two drops of any flavouring that may be liked. Add, gradually, first the yolks and afterwards the whites of four well-whisked eggs

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