Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Corn and Rice Bread
From Twentieth century home cook book, 1905
Serves 4
Serve as a side dish.
A modern interpretation · AI-generated from the original record
Ingredients
- one pint of well-boiled rice
- one pint of corn-meal
- one ounce of butter
- two eggs
- one pint of sweet milk
- two teaspoonfuls of baking powder
Method
Beat the eggs very light, then add milk and melted butter.
Beat the rice until smooth and add to the mixture.
Lastly, add cornmeal and beat all together until very light.
Nutrition per serving
695Calories
18 gProtein
124 gCarbs
20 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 7. The excerpt below is the record exactly as published.
Corn and Rice Bread. — Take one pint of well-boiled rice, one pint of corn- meal, one ounce of butter, two eggs, one pint of sweet milk, two teaspoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.