Ground Rice Bread
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve hot for luncheon or supper.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 424. The excerpt below is the record exactly as published.
Ground Rice Bread. To make a sheet of this bread one must take a cup- ful of ground rice, a cupful of wheat flour, half a tea- fit 802 MISS PARLOA'S KITCHEN COMPANION. spoonful of soda, a teaspoonful of cream-of-tartar, half a teaspoonful of salt, a table-spoonful of sugar, two table-spoonfuls of melted butter, an egg, and two gills and a half of milk. Mix all the dry ingredients, and rub them through a sieve. Beat the egg until light, and add the milk to it. Pour this mixture upon the first one, and after adding the butter, melted, pour the batter into a buttered shallow pan, and bake for twenty-five minutes or half an hour in a quick oven. This bread is designed for either luncheon or supper, and should be served hot. * Baltimore Corn Bread. A scant quart of white corn meal, a generous quart of milk, half a cupful of butter, two teaspoonfuls of baking- powder, one teaspoonful of salt, and three eggs are the ingredients of which Baltimore corn bread is formed. Instead of half a cupful of ,butter, a quarter of a cup- ful and an equal quantity of lard may be used, if one prefer. Mix together the meal, baking-powder, and salt, and rub through a sieve. Next melt the butter. Beat the eggs till light, and add the milk to them ; then pour the mixture upon the dry ingredients. Beat well, and add the melted butter; then give the batter another good beating, and pour into well-buttered shallow pans. Bake for half an hour in a rather quick oven. * Florida Corn Bread. These are the materials needed: one cupful of cold boiled hominy, one scant cupful of white corn meal, one generous cupful of milk, an egg, one table-spoonful of butter, half a teaspoonful of salt,
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