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Puffed Rice Cakes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Puffed Rice Cakes

Ingredients

Directions

  1. Prepare a batch of puffed rice according to the No. 3 or No. 4 recipe.

  2. Once mixed, pour the puffed rice onto a clean surface in one pile.

  3. Pinch off small pieces and flatten each piece in greased tin rings, about 3 inches in diameter and ½ inch deep.

  4. You will need about 18 rings, which can be filled and pressed out immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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