Rice Batter Bread
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Southern cornmeal should be used.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 70. The excerpt below is the record exactly as published.
Rice Batter Bread. Beat 3 eggs light; stir 1 cup cornmeal and 1 cup cold boiled rice into 1 pint of milk and add it to the eggs, with 2 tablespoons melted butter
Cook this with the app: pantry check, scaling, and the assistant.