Recipe Manuscript

Rice Cake

Name: Rice Cake
Prep time: PTPT20M
Cook time: PTPT30M
Yield: 12
Cuisine: European
Ingredients: 170g ground rice (finely sifted; substitute with rice flour if necessary); 170g plain flour (flour dried and sifted); 450g caster sugar (very fine sugar); 9 large egg yolks; 5 large egg whites (well beaten to soft peaks); Zest of 1 lemon (grated)

1856

From the treasured pages of Recipe book of Charles Ellice, Colonel, 24th Regiment

Written by Charles Ellice, Colonel

Age of Gastronomy (1800 - 1900)European Intermediate Dessert Snack

Original Recipe • 1856

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Rice Cake

"6 Oz: of Ground Rice finely sifted 6 Oz of Flour dried & sifted - one Pd of loaf Sugar sifted very fine - 9 yolks of Eggs 5 whites well beat. The Peel of a lemon grated. Mix it all together & beat it 1/2 an hour or until it becomes quite light - Half an hour will bake it"

Note on the Original Text

Recipes from this period were more suggestive than prescriptive—proportions and basic actions were given, but precise instructions or temperatures were not, as cooks relied on tactile skill and kitchen wisdom. Spelling and measurements match the Victorian norm: 'Oz' for ounces, 'Pd' for pound, and often lack modern punctuation or capitalization. 'Well beat' and 'sifted' were shorthand for labor-intensive kitchen basics. Cakes such as this aimed for uplifting texture before the age of baking powder, thus the emphasis on lengthy, vigorous beating.

Modern Kitchen Interpretation

Recipe's Origin

Recipe book of Charles Ellice, Colonel, 24th Regiment
- Click to view recipe in book

Title

Recipe book of Charles Ellice, Colonel, 24th Regiment (1856)

You can also click the book image above to peruse the original tome

Writer

Charles Ellice, Colonel

Era

1856

Publisher

Colonel Charles Ellice

Background

A charming manuscript cookbook chronicling the culinary escapades of Colonel Charles Ellice during his globe-trotting military career, featuring recipes from Highland butter to yeastless bread, spicy curries, and even a dash of Victorian medicine—all penned alongside evocative ink sketches and a personal index.

Kindly made available by

McGill University

Historical Background of the Recipe

Learn about old traditions

This recipe comes straight from the manuscript collection of Colonel Charles Ellice, written between 1856 and 1881 during his distinguished career in the British Army, much of it spent in India. The book was a portable compendium of both culinary and medical wisdom, capturing domestic British favorites as well as colonial influences. The Rice Cake, reflecting the popularity of refined cakes in Victorian Britain, would offer a delicate, festive bake in an era when afternoon teas and sophisticated gatherings were all the rage.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original cake would be mixed in a large earthenware or wooden bowl, using either a wooden spoon or a hand-held whisk for that lengthy half-hour of beating (some households might use a wire whisk, though rotary egg beaters were just emerging). Baking would occur in a brick or cast iron oven, with a simple metal cake tin or pan—greased and possibly lined with paper or parchment as protection. A grater for the lemon peel and a fine sieve for the flour and sugar would also be used.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

6 oz ground rice (finely sifted; substitute with rice flour if necessary)
6 oz plain flour (flour dried and sifted)
1 lb caster sugar (very fine sugar)
9 large egg yolks
5 large egg whites (well beaten to soft peaks)
Zest of 1 lemon (grated)

Instructions

To make this charming 19th-century Rice Cake, begin by weighing out your dry ingredients: 6 oz of finely sifted ground rice, 6 oz of plain flour (thoroughly dried and sifted), and 1 lb of caster sugar.
Separate 9 large egg yolks and 5 egg whites, beating the whites until they reach soft peaks.
Grate the zest of one lemon.
Combine all the ingredients in a large bowl, then beat the batter vigorously—by hand or, more conveniently, using an electric mixer—for 30 minutes or until the mixture is very light and airy.
Pour into a lined cake tin and bake in a preheated oven at 350°F for about 30 minutes, or until golden brown and a skewer comes out clean.

Estimated Calories

330 per serving

Cooking Estimates

It takes about 20 minutes to prepare the ingredients, including beating eggs and mixing. The cake then bakes for about 30 minutes. Each slice has around 330 calories if the cake is cut into 12 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.