Small Rice Cakes

Ingredients

• BEAT quarter of a pound of butter to a cream
• add it to a quarter of a pound of ground rice
• and a quarter of a pound of sugar pounded and sifted
• Well beat the yolks and whites of four eggs separately

Method

1. 1

   Stir in the yolks first, and mix all well together; then add the whites whisked to a stiff froth, mix it until it becomes a paste, and bake it in small tins for half 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 51. The excerpt below is the record exactly as published.

SMALL RICE CAKES. BEAT quarter of a pound of butter to a cream, add it to a quarter of a pound of ground rice, and a quarter of a pound of sugar pounded and sifted. Well beat the yolks and whites of four eggs separately

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