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Puffed Rice
From Cookery for every household, 1914
Serves 1
Can be served with soup instead of toast or croutons, or with jam or syrup and cream or milk.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 598. The excerpt below is the record exactly as published.
Puffed Rice This can be bought ready prepared in packets
Cook this with the app: pantry check, scaling, and the assistant.