Rice Cakes

Ingredients

• a pint of rice
• a teacup of flour
• two eggs
• a pinch of salt
• a tablespoonful of melted butter or lard

Method

1. 1

   Mix ingredients to make a thick batter and bake on a hot griddle.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 54. The excerpt below is the record exactly as published.

two eggs. Put a teaspoonf ul of yeast powder in the flour before sifting; beat the eggs separately. Mix ail to- gether, and add a teaspoonf ul of melted butter or lard just before baking in little fancy pans. Fat sait in the flour with the yeast powder, and then bake as quickly as you can. BOLLS FOB BBBAKFAST. Sift at night a quart of flour; add half a pint of milk. a spoonful of sait, two well-beaten eggs, and a half cup of yeast. Work it well, cover it, and set ît in a warm place to rise. Next moming work in two tablespoonf uls of butter, and mould the dough into rolls. Rub over eacb roll a little butter, and bake. 132 LA CUISINE CREOLE. FINE ROLLS. Warm half a cup of butter in a half pint of milk; add two spoonf uls of small béer yeast, or a cup of home- made yeast, and a little sait ; pour thîs on to two pounds of flour. Let ît rise an hour, knead it, and make înto loa ves or roUs. EICB CAKES. Take a pint of rice that bas been boiled soft ; add to it a teacup of flour, two eggs well beaten, a pinch of sait, and enough milk to make a nice thick batter ; throw into the batter a tablespoonf ul of melted butter or lard

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