Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- two pounds of flour
- a pound of butter
- a pound of sifted sugar
- six eggs weu beaten
Directions
Wash some rice in several waters^ then put it on to stew slowly in milk for two hours till quite tender; then rub it through a tamis; it should be the consistence of good cream^ very thick. Take two pounds of flour, six eggs weU beaten, a pound of butter, a little salt, and half a pound of sifted sugar ; mix this lightly to a good paste with the rice cream, and use it for tarts, cakes, &c.
If you wish to make rice flour, do it as follows : —
Let the rice swell in boiling water till it has imbibed all the moisture, then spread it on a clean paste-board, spreading it out to dry thoroughly. If the weather is fine, put it in the sun to dry, turning it from time to time with a wooden spoon that every grain may dry equally. When quite dry, pound the rice in a mortar till a fine flour, then put it into little cloth bags to keep. When you use it, mix4t with common flour.
CABLES, AND BISCUITS. 9