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Pan-American Rice Biscuits
From The national course in home economics, 1917
Serves 2
Maude Cutting.
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 111. The excerpt below is the record exactly as published.
PAN-AMERICAN RICE BISCUITS. To every one-half pound of rice flour add one-quarter of a pound of sugar, one-quarter of a pound of butter and two eggs
Cook this with the app: pantry check, scaling, and the assistant.