Name: Puffed Rice Cakes
Ingredients: puffed rice (from batch No. 3 or No. 4); grease for the rings

Puffed Rice Cakes

Ingredients

puffed rice (from batch No. 3 or No. 4)
grease for the rings

Directions

Prepare a batch of puffed rice using recipe No. 3 or No. 4.
Once the rice is stirred in, pour the mixture onto a slab in one pile.
Pinch off small pieces and flatten each piece in greased tin rings.
Use rings that are about 3 inches in diameter and 1½ inches deep.
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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Puffed Rice Cakes