vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Pancakes, Rice

Name: Pancakes, Rice
Yield: 5 servings
Ingredients: Boil 1 lb. of rice to a jelly; mix it with a pint of cream; eight eggs; a bit of salt; nutmeg grated; 8 ozs. of butter; as much flour as will make the batter thick enough

From Consult me, 1902

Serves 5

Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 365. The excerpt below is the record exactly as published.

PANCAKES, Rice.— Boil Jib. of rice to a jelly in a little water ; when cold, mix it with a pint of cream, eight eggs, a bit of salt and nutmeg grated ; stir in 8 ozs. of butter just warmed, and add as much flour as will make the bat- ter thick enou

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