Rice Bread

Ingredients

• Two cups milk
• two cups boiled rice
• one cup white corn-meal
• three eggs well beaten
• two tablespoonfuls butter
• teaspoonful salt

Method

1. 1

   Bake in a hot oven in rather shallow pans.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 34. The excerpt below is the record exactly as published.

Rice Bread. OraDges. A Scrap Hash, — Two cups cold beef (roast, boiled, corned, or fresh), one or two cold sausages, two or three slices cold bacon, one cup cold potato, four olives, tablespoonful Worcestershire sauce, a little cold stewed to- mato (if you have it), half an onion minced fine, one cup gravy or soup stock, oi' one cup boiling water and a tablespoonful of butter. Heat the gravy or stock to boiling in a fry- ing-pan; stir into it the other ingredients chopped Jme ; simmer for fifteen minutes, stirring constantly. You can either serve the hash soft or let it brown on the bottom. Olla-podrida though it seems, it will be savo- ry, and will be relished by nearly every one. Eice Bread. — Two cups milk, two cups boiled rice, one cup white corn -meal, three eggs well beaten, two tablespoonfuls butter, teaspoonful salt

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