RICE BREAD

Name: RICE BREAD
Yield: 1 servings
Ingredients: one tea-cupful of rice; two cupfuls of meal; two eggs very light; a little salt; a small piece of lard; thin the batter with sweet milk

From The new Kentucky home cook book, 1884

Serves 1

Miss Aelie Bascoini.

Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 75. The excerpt below is the record exactly as published.

RICE BREAD. Boil one tea- cupful of rice until dry and soft, put in two cupfuls of meal and mix well. Beat two eggs very light and add to the rice, a little salt, and a small piece of lard. Thin the batter with sweet milk

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