Rice Cakes

Name: Rice Cakes
Yield: 4 servings
Ingredients: One teacup of soft boiled rice; the yolk of one egg; two tablespoons of sifted flour; sweet milk until it is about the consistency of sponge cake

From The new home cook book, 1896

Serves 4

The less flour used, the better for invalids.

Presented as published in 1896. 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 home cook book (1896), page 64. The excerpt below is the record exactly as published.

EICE CAKES. Mrs. A. M. Gibbs. One teacup of soft boiled rice, the yolk of one egg, a pinch of salt, two tablespoons of sifted flour, beaten well together ; add sweet milk until it is about the consistency of sponge cake

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