Ground Rice Cake. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

6 ozs. butter melted, not oiled ↝ Butter, stick, unsalted [Dairy and Egg Products]
5 eggs, yolks and whites beaten separately ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 ozs sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a few bitter ditto ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
2 ozs. sugar ↝ Sugar, NFS [Sugars and honey]
4 ozs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
4 ozs. ground rice

Instructions (4)

Mix all well together, adding the whites of the eggs last.
The butter should be beaten by one person, the yolks by another, the whites by a third—all to begin at the same time, and go on for 1/2 hour without intermission.
Mix well and as quickly as possible, and put into the oven before it has time to fall.
Use tartlet pans for small cakes of this mixture.

Original Text

(Ground) Rice Cake. No. 1.
6 ozs. butter melted, not oiled, 5 eggs, yolks and whites beaten separately, 2 ozs. sweet almonds and a few bitter ditto, 2 ozs. sugar, 4 ozs. flour, 4 ozs. ground rice. Mix all well together, adding the whites of the eggs last.
The butter should be beaten by one person, the yolks by another, the whites by a third—all to begin at the same time, and go on for ½ hour without intermission.
Mix well and as quickly as possible, and put into the oven before it has time to fall.
Use tartlet pans for small cakes of this mixture.

Notes

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