Ground Rice Cakes. No. 2. Duntrum.

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 (9)
Instructions (6)
  1. Beat the yolks of 8 eggs with 1/2 lb. pounded sugar till they are quite light.
  2. Add 4 lb. rice flour and 1/2 lb. ground rice, 6 ozs. butter beaten to a cream, and a glass of brandy.
  3. Flavour with lemon or vanilla.
  4. Dust tartlet pans with flour, or grease with a very little fresh olive oil.
  5. Fill them rather more than half full.
  6. Bake in a rather quick oven.
Original Text
Ground Rice Cakes. No. 2. Duntrum. (Miss Graham. 1887.) Beat the yolks of 8 eggs with ½ lb. pounded sugar till they are quite light; then add 4 lb. rice flour and ½ lb. ground rice, 6 ozs. butter beaten to a cream, and a glass of brandy; flavour with lemon or vanilla. Dust tartlet pans with flour, or grease with a very little fresh olive oil. Fill them rather more than half full, and bake in a rather quick oven.
Notes
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