Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of milk warmed
- one teaspoonful of baking powder
- a spoonful of melt- ed butter
- a cupful of cold boiled rice
- two eggs well-beaten
Directions
One pint of milk warmed, into this stir a spoonful of melt- ed butter, two eggs well-beaten, a little salt, one teaspoonful of baking powder, flour enough to make a thin batter. Rice cakes can be made by the addition of a cupful of cold boiled rice.
ExcHAXGE Cook Book. 6Y
(gAI(E fflAKING.
The greatest care and closest attention to details are always necessary to successful cake making. When you start to make a cake, first measure or weigh all your mate- rials, and prepare them to go into the cake. Sift the flour with the baking powder in it. If fruit is to be used have it already prepared and dredged with flour. Then when your materials are ready, see that your oven is in proper condi- tion, and that your pans are greased and papered. Now, with no delay, you can mix your cake. Cream the butter alone, first, if it is hard, then add the sugar, and cream them together. If yolks of eggs are used they must be well- l)eaten and added next. After that the flour and milk must be put in alternately. Lastly beat in the whites of the eggs, whipped to so Arm a froth that they will not fall out of the bowl if you turn it upside down. It is better to whip them with an ordinary egg-beater, in preference to a Dover egg- beater, because the latter makes the egg of too flne a grain, and not light enough. This makes a great difference in angel food, and sponge cakes, especially. If fruit is to be used it should be put in just before putting the cake in the pans, having been previously well-dredged with flour. Directions for baking will be found in the next article.