Pancakes, Rice

Ingredients

• half a pound of rice
• a pint of cream
• eight eggs
• a small matter of salt
• some nutmeg
• eight ounces of butter

Method

1. 1

   Boil half a pound of rice to a jelly with a little water; when cold, mix with it a pint of cream, eight eggs, a small matter of salt, and some nutmeg.

2. 2

   Stir in eight ounces of butter, just warmed, and as much flour as will thicken the batter.

3. 3

   Fry in a very little lard or dripping.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 228. The excerpt below is the record exactly as published.

Pancakes, Cream. Mix the yolks of two eggs with half a pint of cream, two ounces of susfar, some beaten cinnamon, mace, and nutmeg. Fry them as quickly as possible, and grate over them some lump-sugar. 85. Pancakes, Irish. Take a pint of cream, eight yolks and four whites of eggs ; beat the eggs with some grated nutmeg and sugar ; then melt three ounces of butter in the cream, mix it with the rest, and add thereto about half a pint of flour smoothed fine. Rub the pan with some butter, and fry the cakes thin without turning. Serve several, one on another. CO 434 THE THOBOUGH GOOD COOK. 86. Pancakes, New England. Mix with a pint of creani five tablespoonfuls of fine flour, seven yolks and four whites of eggs, and a little salt. Fry very thin in fresh butter, strewing between every two pancakes sugar and powdered cinnamon. Six or eight should be sent to table at once. 87. Pancakes, Pink-coloured. Boil till tender a large beetroot, and then bruise it in a marble mortar. Put to it the yolks of four eggs, two tablespoonfuls of flour, three of cream, half a grated nutmeg, some sugar, and a glass of brandy. Mix these ingredients thoroughly, fry them well, and serve up the pancakes with a garnish of green sweetmeats, preserved apricots, or sprigs of myrtle. 88. Pancakes, B,ice. Boil half a pound of rice to a jelly with a little water; when cold, mix with it a pint of cream, eight eggs, a small matter of salt, and some nutmeg. Stir in eight ounces of butter

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