Ground Rice Cakes. 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 (4)
Instructions (1)
  1. The mixture is dropped on buttered tins or baked in a buttered and sugared mould, with buttered paper laid at the top.
Original Text
Ground Rice Cakes. No. 1. ½ lb. ground rice, ½ lb. loaf sugar pounded, 8 drops of essence of almonds, 4 or 5 eggs beaten for ½ hour. The mixture is dropped on buttered tins or baked in a buttered and sugared mould, with buttered paper laid at the top.
Notes
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