Rice Cakes

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

the yolks of seven eggs ↝ Egg, yolk only, raw [Eggs and omelets]
five ounces of sifted sugar ↝ Sugar, NFS [Sugars and honey]
a quarter of a pound of rice ↝ Rice, cooked, NFS [Rice]
some flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little brandy ↝ Brandy [Liquor and cocktails]
the rind of a lemon grated very fine ↝ Lemon, raw [Citrus fruits]
a small quantity of pounded mace ↝ Spices, mace, ground [Spices and Herbs]
six whites of eggs ↝ Egg, white only, raw [Eggs and omelets]

Instructions (7)

Whisk the yolks of seven eggs for a quarter of an hour.
Add five ounces of sifted sugar, and mix them well.
Put to them a quarter of a pound of rice, some flour, a little brandy, the rind of a lemon grated very fine, and a small quantity of pounded mace.
Beat six whites of eggs for some time.
Mix all together for ten minutes.
Fill a hoop with the mixture.
Bake it in a brisk oven.

Original Text

Rice Cakes.

Whisk the yolks of seven eggs for a quarter of an hour, add five ounces of sifted sugar, and mix them well; put to them a quarter of a pound of rice, some flour, a little brandy, the rind of a lemon grated very fine, and a small quantity of[291] pounded mace; then beat six whites of eggs for some time, mix all together for ten minutes, fill a hoop with the mixture, and bake it in a brisk oven.

Notes

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