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Rice Cakes
From Virginia Cookery-book, 1884
Serves 4
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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 17. The excerpt below is the record exactly as published.
Rice Cakes. One pint of soft-boiled rice, half a pint of milk or water, add twelve spoonfuls of flour and a teaspoonful of salt, with a table-spoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.