Mrs Beetons Baking Recipes Revisited

Rice Cake

225g (8oz) Ground Rice
225g (8oz) Flour
225g (8oz) Sugar
110g (4oz) Butter
9 Eggs
20 Drops Lemon Essence, or 1 Lemon, rind only

Separate the eggs.
Whisk both well and add the yolks to the butter and cream together.
Stir in the flour, rice and lemon rind (if is used, it must be very finely minced) and beat the mixture well.
Add the whites of the eggs.
Beat the cake again for some time.
Put it into a buttered mould or tin.
Bake for nearly 1½ hours.
It may be flavoured with almond essence, when this is preferred.

Time: Nearly 1½ hours.
Seasonable at any time.

RICE CAKE

1772. INGREDIENTS - 1/2 lb. of ground rice, 1/2 lb. of flour, 1/2 lb. of loaf sugar, 9 eggs, 20 drops of essence of lemon, or the rind of 1 lemon, 1/4 lb. of butter.

Mode - Separate the whites from the yolks of the eggs; whisk them both well, and add to the latter the butter beaten to a cream. Stir in the flour, rice, and lemon (if the rind is used, it must be very finely minced), and beat the mixture well; then add the whites of the eggs, beat the cake again for some time, put it into a buttered mould or tin, and bake it for nearly 1-1/2 hour. It may be flavoured with essence of almonds, when this is preferred.

Time - Nearly 1-1/2 hour.

Average cost, 1s. 6d.

Seasonable at any time.

Mrs BeetonRecipes

Mrs Beetons Baking Recipes Revisited

Rice Cake

Mrs Beeton
Recipes