|
|
 Sweet cake made with rice flour insrtead of wheat flour. Known in England at least since Raffald 1769, these are quite unlike the rice cakes of the Far East.  Original Receipt from 'The experienced English housekeeper' By Elizabeth Raffald, 1769 (Raffald 1769)To make Rice Cake Take fifteen Eggs, leave out one half of the Whites, beat them exceeding well near an Hour with a Whisk, then beat the Yolks half in Hour, put to your Yolks ten Ounces of Loaf Sugar sifted fine, beat it well in, then put in half a Pound of Rice Flour, a little Orange Water or Brandy, the Rinds of two Lemons grated, then put in your Whites, beat them all well together for a quarter of an Hour, then put them in a Hoop, and set them in a quick Oven for half an Hour. See: Nelson Balls  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |