Rice Flour Cake

Ingredients

• MIX half a pound of sifted sugar
• a quarter of a pound of ground rice
• six ounces of butter
• and a quarter of a pound of flour
• add the whites of four eggs

Method

1. 1

   When it begins to look white, add the yolks of the eggs.

2. 2

   Stir all well together.

3. 3

   Line a tin with buttered paper, and bake it for an hour.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 49. The excerpt below is the record exactly as published.

six ounces of butter ; and grated ginger. Mix the above ingredients well together, make them into small nuts, and bake them on a baking tin for half an haur. in m, # m 4\ m #» m m a m $ Hr e m » m i|>Jt 31 ffj 0 — 'ff p * % Zt WL im if o n # i . * ti- BB ra S ^ «h. a * CRULLERS. Apiece of butter the size of an egg, one cup of sugar, one nutmeg, three eggs. Make stiff Avith flour, and cut in fanciful shapes. Fry in boiling lard. UK iffl 10. — . it m 13 Z #. II s * M m m J£ $ £ vtfi. ■ .. n 9$ . If A. #R # m S ffi * ift &E JFa * — 128 GINGER SNAPS. WORK a quarter of a pound of butter into a pound of fine flour, then mix it with half a pound of treacle, quarter of a pound of brown sugar, one tablespoonful of ground ginger, and one of caraway seeds. Work it all well together, and form it into cakes not larger than a dollar, place them on a baking tin in a moderate oven, and bake for twenty minutes, when they will be dry and crisp. Jtli? H B ^ ■# A titi & $ tX SI IP M ft Hell — if vffi Tjf yfl,± jtt h m m g,& & miff - m i# « m m ^ m - m m m a m % m is ^ m « m -r m » m m. rfa m tl -i bvlfo* & ® £ W » - ft MZi co« §§.^s — m SNOW CAKE. BEAT eight ounces of fresh butter to a cream before the fire, and add eight ounces of best sugar pounded and one pound of arrow-root, beating the mixture all the time. When well mixed, stir in the whites of seven eggs whisked to a very stiff froth, and a little flavouring of essence of lemon to taste. Again whisk the mixture for nearly half an hour, pour it into a buttered tin, and bake it in a moderately heated oven from one hour and a quarter to an hour and a half. *r m jtt m ffl m w.fkim sn * * * % m ia TC = — * 'U' M t5 m gg j|| J\ &. S — lit M Tl ta k 0 a Bt ,m i 7k m a a &«■ m m w is 0 HONEY CAKE. 11 f IX half a pound of sugar with three pounds and a halt ot Hour, ana one tablespoonful of ground or grated ginger, and work the whole into a smooth dough with half a pound of butter beaten to a cream, and one pound and a half of honey, and one teaspoon ful of carbonate of soda dissolved in a little hot water. Roll it a quarter of an inch thick, cut it into small cakes, and bake them twenty-five minutes in a moderate oven. Beat seven ounces of butter to a cream, and stir into it a pound of powdered sugar, and a pound of sifted flour; then add the whites of eight eggs beaten to a froth, half a small nutmeg grated, and a little lemon o A DELICATE CAKE. — 130 — A DELICATE CAKE — continued. extract. Beat all well together, and put it into a tin lined with buttered paper, and bake for an hour. Five or six ounces of pounded almonds may be added to this cake, according to taste. A f|i| 4 ^ W ■fi h * M,i® in # M ■ # U 3k t — #J 8£ pL ^ t.l.S # ~ fa ATI — .... Si Hi fe» «i ^ m &0m x. z on m z 4un aess®_ *,s if f as fi04 » lit 3k 1§ 10, in vrt ffl # lit tr - # flS it i<. M 1? #,'ii ^ fl# 4- ® )i. >H i t'-, 33J ff W, vft 8% §§ S ^ fi — ■ ifr SBHIS 4)o€ *r ^ — 3g X tr m ff «o4 is m si tsixis “ “ ROCK CAKES. RUB half a pound of butter into a pound of dried flour, and half a pound of fine moist sugar. Mix the whole with two beaten eggs, and half a glass of brandy ; drop them on a baking sheet, and bake them half an hour. m & m m ft 3k $ * m m m m MAP m ife in tr #, ffi i? » 4- 5 fl ¥>J 2* =£ A - vffl ff A, M, ®, 41 **, li ® II M * #, ^ „ ffi nj jgc #j if o ii m a © m #, in jg m «s ® #; — 131 ICED ROLLS. TAKE a quarter of a pound of fine flour, two ounces of butter, and one ounce of sifted crushed sugar ; rub these ingredients well together. Beat up the yolk of an egg with a little water. Add it to the flour and butter, and make them into a paste, work it well with the hands for one minute, and roll it out. Have ready some mince-pie tins, butter them, line them with the paste, put a little ball of paper in each (to keep the lid of paste raised), then put a lid of the paste over them. Bake them in a quick oven for ten or twelve minutes. When taken out of the tins, turn them bottom upwards. When they are cold, take a penknife and cut a hole the size of a ten cent price and take the paper out. Beat the whites of two eggs to a stiff froth ; cover the rolls with it, and dust them well with sifted sugar. Put them in a slack oven to brown. When to be set on the table, fill them with good custard, and put a little sweetmeat on the top. Six will make a dish. m a & fi m m m §k>M M lollop K Lift M 0 A ti % ffl A A S If & ffi $o K + fls *r ffl W» 8s m * o ± m m m ffl x w - ft m m ^ tr ® ^ a — &ia — ® # o m «ft m ffl & ^)»s *i w @ m i& z m mu p M Pi - *§ ti Ig.nU.jf Z ?f,fl (S) it M. z A g.fS Hi ■$ %. £ ± is- JR AoRiJ MiMM X JffflS it ffl AoPS.ft -ff-MM & * « ± 7kM ft -ft ffl IR* - ts. ft UM »#>P 10, ti ift % # M S Bi M ffl Z ffl M !UJ m t& ^.1 )h> s - m m ik A I# ffl if: if* It ik.W.ffr Jfc ffl 0 m -tfeoTJ tl S * yft ffl ft hi I® £ ® 2 O A, $ A ft li £1 & ft - n sf , & m ft m m m ±.# « is. a p§ h m - m Wi W Ik m m *r at sii 4 ft H t§ vft RICE FLOUR CAKE. MIX half a pound of sifted sugar, a quarter of a pound of ground rice, sis ounces of butter, and a quarter of a pound of flour together, then add the whites of four eggs

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