Louisiana Rice Pone
From The national course in home economics, 1917
Serves 6
Millie Powers.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 110. The excerpt below is the record exactly as published.
LOUISIANA RICE PONE. One pint of boiled rice stirred in one pint of milk with a small teacup ful of corn-meal (white corn-meal preferable), four well-beaten eggs, a large tablespoonful of butter and lard melted together, one small tea- spoonful of salt, all well mixed; beat in three heaping teaspoonfuls of baking-powder
Cook this with the app: pantry check, scaling, and the assistant.