Rice Cake

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 90 min Total: 90 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
Mode
  1. Separate the whites from the yolks of the eggs; whisk them both well, and add to the latter the butter beaten to a cream.
  2. Stir in the flour, rice, and lemon (if the rind is used, it must be very finely minced), and beat the mixture well;
  3. then add the whites of the eggs, beat the cake again for some time, put it into a buttered mould or tin, and bake it for nearly 1-1/2 hour.
  4. It may be flavoured with essence of almonds, when this is preferred.
Original Text
RICE CAKE. 1772. INGREDIENTS.—1/2 lb. of ground rice, 1/2 lb. of flour, 1/2 lb. of loaf sugar, 9 eggs, 20 drops of essence of lemon, or the rind of 1 lemon, 1/4 lb. of butter. Mode.—Separate the whites from the yolks of the eggs; whisk them both well, and add to the latter the butter beaten to a cream. Stir in the flour, rice, and lemon (if the rind is used, it must be very finely minced), and beat the mixture well; then add the whites of the eggs, beat the cake again for some time, put it into a buttered mould or tin, and bake it for nearly 1-1/2 hour. It may be flavoured with essence of almonds, when this is preferred. Time.—Nearly 1-1/2 hour. Average cost, 1s. 6d. Seasonable at any time.
Notes
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