Mrs Beetons Baking Recipes Revisited
Rice Biscuits or Cakes
To every 225g (8oz) Rice Flour allow:
110g (4oz) Caster Sugar
110g (4oz) Butter
2 Eggs
Cream the butter, stir in the rice flour and sugar.
Moisten with the well beaten eggs.
Roll out the paste, shape it with a round pastry cutter into small cakes.
Bake for 12 to 18 minutes in a very slow oven.
Time: 12 to 18 minutes.
Sufficient to make about 18 cakes.
Seasonable at any time.
RICE BISCUITS OR CAKES
1746. INGREDIENTS - To every 1/2 lb. of rice-flour allow 1/4 lb. of pounded lump sugar, 1/4 lb. of butter, 2 eggs.
Mode - Beat the butter to a cream, stir in the rice-flour and pounded sugar, and moisten the whole with the eggs, which should be previously well beaten. Roll out the paste, shape it with a round paste-cutter into small cakes, and bake them from 12 to 18 minutes in a very slow oven.
Time - 12 to 18 minutes.
Average cost, 9d.
Sufficient to make about 18 cakes.
Seasonable at any time.
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