Rice Bread
From The royal baker and pastry cook, 1902
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 The royal baker and pastry cook (1902) by New York Cooking School, page 9. The excerpt below is the record exactly as published.
Rice Bread. — 1 cup cold boiled rice, 1 cup white Indian com meal, 1 cup wheat flour, 1 teaspoon Royal Baking Powder, 2 eggs, Mj tea- spoon salt, 1 tablespoon melted butter, 1 cup milk. Mix the dry ingredients ; add beaten eggs mixed with milk and the melted butter. Pour into shallow greased pans. Bake 30 min- utes in a moderate oven. Hominy Bread. — Mix together 1 pint soft- boiled hominy, 1 teaspoon salt, 2 tablespoons melted butter. 4 beaten eggs, 2 cups milk. Mix together 1 cup flour, 2 tea-spoons Royal Baking Powder ; add to batter, with more flour if needed to mix to a drop batter. Beat hard, bake in a shallow pan in very hot oven. Graham Rolls. — 1 pint Graham flour, 1 pint wheat flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, \ pint milk. Sift together Graham flour, flour, salt, and powder; mb in the shortening; add milk, and mix the whole into smooth dough that can be handled — not too soft ; flour board, turn it out, and form into rolls shape and size of large fingers. Lay them on baking-sheet (flg. XIV) so that they will not touch. Wash their surfaces with soft brash (fig. XI) dipped in milk to glaze them. Bake in hot oven from 10 to 12 minutes. Breakfast Rolls. — IMj pints flour, Mj pint Indian com meal (white), 1 teaspoon salt
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