Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Biscuit | 1 medium (45g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
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
- 1 tablespoonful ground rice 1 lb
- 1 teaspoonful cream of tartar biscuits
- 2 ozs- ground almonds 6 ozs- butter 1 tablespoonful ground rice 1 lb
- 6 ozs- butter 1 tablespoonful ground rice 1 lb
- 1 egg put all together
- salt
Directions
I -lb. flour 2 ozs- ground almonds
6 ozs- butter 1 tablespoonful ground rice
1 lb. castor sugar 1 egg
Put all together and mix with the egg unbeaten; for 5 minutes knead the mixture; put on cold slab and roll out; cut in cakes; place on a cold tin or baking sheet, and bake half-an-hour ; let them cool on the sheet. When rolled out thin and a layer of raspberry jam placed between layers of this makes Shrewsbury cake. Miss Lusk.
1 lb. flour £ lb. butter
1 teaspoonful cream of tartar
£ teaspoon ful baking powder Pinch of salt Little sweet milk
Rub butter through flour; add the other ingredients dry; mix writh milk ; roll out ; cut with very small, plain, round cutter. Bake in a quick oven. Serve hot.
The Manse, Ballymoncy.