Rice Breakfast Cakes

Ingredients

• one pint of milk
• two tablespoons of sugar
• one tablespoon of butter
• quarter of a yeast cake
• a large cup of boiled flaky rice
• half a teaspoon of salt
• flour to make a stiff batter

Method

1. 1

   Boil milk, cool, then add sugar, butter, yeast, rice, salt, and flour to make a stiff batter.

2. 2

   Let rise overnight.

3. 3

   For breakfast, stir and drop into hot muffin rings or gem pans, and bake.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 132. The excerpt below is the record exactly as published.

RICE BREAKFAST CAKES Bring to boil one pint of milk. Set to cool, and when cool add two tablespoons of sugar, one tablespoon of butter, quarter of a yeast cake, a large cup of boiled flaky rice, half a teaspoon of salt, and flour to make a stiff batter

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