Louisiana Rice Pone

Name: Louisiana Rice Pone
Yield: 2 servings
Ingredients: 1 pt. of boiled rice; 1 pt. of milk; a small cup of cornmeal; 4 well-beaten eggs; a large tablespoon of butter and lard melted together; 1 small teaspoon of salt; 3 heaping teaspoons of baking powder

From The Cook County cook book, 1912

Serves 2

Recipe by Mrs. C. J. Jeffries, Winnetka, 111.

Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 54. The excerpt below is the record exactly as published.

LOUISIANA RICE PONE.— 1 pt. of boiled rice stirred in 1 pt. of milk with a small cup of cornmeal, 4 well-beaten eggs, a large tablespoon of butter and lard melted together, 1 small tea- spoon of salt. Beat in 3 heaping teaspoons of baking powder

Cook this with the app: pantry check, scaling, and the assistant.