Rice Cake—III

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Time: Cook: 45 min Total: 45 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

4 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
4 ozs. powdered sugar ↝ Sugars, powdered [Sweets]
4 ozs. ground rice
6 ozs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 tea-spoon baking powder ↝ Baobab powder [Fruits and Fruit Juices]
A little milk ↝ Milk, NFS [Milk, reduced fat]
a few drops of essence of lemon or vanilla ↝ Lemon, raw [Citrus fruits]

Instructions (4)

Beat the butter to a cream and add the sugar.
Beat the eggs till creamy and light, and add them with the flour (in which the baking powder should be mixed) and ground rice.
Add a little milk and a few drops of essence of lemon or vanilla.
Bake in a moderate oven for three quarters of an hour.

Original Text

Rice Cake—III

4 ozs. butter 2 eggs 4 ozs. powdered sugar 4 ozs. ground rice 6 ozs. flour 1 tea-spoon baking powder

Beat the butter to a cream and add the sugar. Beat the eggs till creamy and light, and add them with the flour (in which the baking powder should be mixed) and ground rice. Add a little[Pg 24] milk and a few drops of essence of lemon or vanilla. Bake in a moderate oven for three quarters of an hour.

Notes

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