Rice Cakes, Small - No. 3

Ingredients

• three ounces of butter
• half a pound of rice-flour
• moisten the mixture with a little cold water

Method

1. 1

   Rub the butter into the rice-flour.

2. 2

   Moisten the mixture with cold water until smooth, roll it out thin, stamp into small cakes, and bake in a quick oven.

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. Beat the mixture to a paste, and bake in a smaU. buttered tin in a well-heated oven. Probable cost. Is. No. 2. — Beat four ounces of butter to cream. Add eight ounces of finely-pounded sugar, eight ounces of ground rice, and the yolks and -whites of four well-beaten eggs. Drop the mixture in cakes on a buttered baking-tin, sift sugar over them, and bake in a well- heated" oven. Probable cost, Is. 3d. No. 3. — Eub three ounces of butter into half a pound of rice-flour. Moisten the mixture with a little cold water

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