Corn Meal Griddle Cakes with Rice
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 23. The excerpt below is the record exactly as published.
CORN MEAL GRIDDLE CAKES WITH RICE 11/2 Cups Corn Meal 1 Cup Boiled Rice 3 Tablespoons Rice Flour 11/2 Cups Sour Milk 2 Eggs 1 Teaspoon Salt 1 Teaspoon Soda
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