Rice Cake

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (8)
  1. Beat ground rice, flour, loaf-sugar, eight eggs (leaving out five whites), and grated lemon peel together for half an hour.
  2. Bake in a quick oven for three quarters of an hour.
Another
  1. Beat sixteen eggs, leaving out half the whites, separately for at least a quarter of an hour.
  2. Add the sugar and beat it with the eggs extremely well and light.
  3. When the eggs and sugar are as light as possible, add the rice-flour by degrees.
  4. Beat all together for an hour as light as you can.
  5. Add a little orange-flower water, or brandy, and candied peel, if you like.
  6. The oven must not be too hot.
Original Text
Rice Cake. Ground rice, flour and loaf-sugar, of each six ounces, eight eggs, leaving out five of the whites, the peel of a lemon grated: beat all together half an hour, and bake it three quarters of an hour in a quick oven. Another. Take one pound of sifted rice flour, one pound of fine sugar finely beaten and sifted, and sixteen eggs, leaving out half the whites; beat them a quarter of an hour at least, separately; then add the sugar, and beat it with the eggs extremely well and light. When they are as light as possible, add by degrees[243] the rice-flour; beat them all together for an hour as light as you can. Put in a little orange-flower water, or brandy, and candied peel, if you like; the oven must not be too hot.
Notes
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