Rice Batter Cakes

Name: Rice Batter Cakes
Yield: 2 servings
Ingredients: one teacup of rice already boiled soft; two or three beaten eggs; one even teaspoon of salt; one tablespoon of melted butter; two teacups of flour; two heaping teaspoons of baking powder; one pint of milk

From The home cook book, 1905

Serves 2

Use a tin saucepan for convenience.

Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 135. The excerpt below is the record exactly as published.

RICE BATTER CAKES Mash one teacup of rice already boiled soft. Mix into it two or three beaten eggs, one even teaspoon of salt, one table- spoon of melted butter, two teacups of flour, in which two heaping teaspoons of baking powder have been mixed. Stir well together, and add one pint of milk

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