Rice Cakes

Ingredients

• Boil one-quarter pound of well-washed rice
• add one pint of milk

Method

1. 1

   Boil rice in water for five minutes.

2. 2

   Drain off the water and add milk, cooking until rice is soft.

3. 3

   Drain off the milk and add the rice to a flannel cake batter.

4. 4

   Bake in the usual manner.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 86. The excerpt below is the record exactly as published.

Rice cakes Eggs Epicurienne Apricot marmalade Tripe and oysters in cream Rolls Baked potatoes Coffee Strawberries Romanoff Lady fingers Demi tasse DINNER Little Neck clams Consomme Sevigne. II. Ripe California olives Fillet of sole, St. Cloud Roast chicken Sybil potatoes Cold asparagus, mustard sauce Fruit salad glace Assorted cakes Coffee Eggs Epicurienne. Shir the eggs. When nearly done add a brown gravy to which has been added some small pieces of terrine de foie gras, four slices of truffle, and one sliced canned mushroom. Strawberries Romanoff. Put some nice ripe strawberries into a bowl, pour some Curasao over them, and serve with well-sweetened whipped cream, flavored with vanilla, on top. Serve very cold. Consomme Sevigne, II. Consomme Brunoise with small quenelles (chicken dumplings). Add some chopped chirvil and a little Cayenne pepper. Serve very hot. Flannel cakes. One pound of flour, one ounce of baking powder, two ounces of sugar, two ounces of butter, two eggs, and a pinch of mace. Mix all together with sufficient milk to make a medium dough, or batter. Beat until smooth, and bake on a hot griddle. Rice cakes. Boil one-quarter pound of well-washed rice in water for five minutes. Drain off the water and add one pint of milk

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