Rice Biscuits or Cakes

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 18.0 cakes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

1/2 lb. of rice-flour
1/4 lb. of pounded lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
1/4 lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (6)

Mode

Beat the butter to a cream.
Stir in the rice-flour and pounded sugar.
Moisten the whole with the eggs, which should be previously well beaten.
Roll out the paste.
Shape it with a round paste-cutter into small cakes.
Bake them from 12 to 18 minutes in a very slow oven.

Original Text

RICE BISCUITS OR CAKES.

1746. INGREDIENTS.—To every 1/2 lb. of rice-flour allow 1/4 lb. of pounded lump sugar, 1/4 lb. of butter, 2 eggs.

Mode.—Beat the butter to a cream, stir in the rice-flour and pounded sugar, and moisten the whole with the eggs, which should be previously well beaten. Roll out the paste, shape it with a round paste-cutter into small cakes, and bake them from 12 to 18 minutes in a very slow oven.

Time.—12 to 18 minutes. Average cost, 9d.

Sufficient to make about 18 cakes. Seasonable at any time.

GROUND RICE, or rice-flour, is used for making several kinds of cakes, also for thickening soups, and for mixing with wheaten flour in producing Manna Kroup. The Americans make rice-bread, and prepare the flour for it in the following manner:—When the rice is thoroughly cleansed, the water is drawn off, and the rice, while damp, bruised in a mortar: it is then dried, and passed through a hair sieve.

Notes

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