Rice Cakes

Ingredients

• One egg
• one cup flour
• one and a half cups cold boiled rice
• saltspoonful salt
• three cups milk

Method

1. 1

   If this amount of milk thins the batter too much, add more flour.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 39. The excerpt below is the record exactly as published.

saltspoonful salt, half yeast-cake, flour for batter. Set them early in the morning, and let them rise until noon. 9. Toasted Bacon. Poached Eggs. Buttered Toast. Quick Crullers. Cream Cheese. Quick Crullers, — One and a half cups sug- ar, one cup butter, four eggs, cinnamon and nutmeg to taste, flour for a stiff dough ;^roll 154 FAMILY LUNCHES FOR AUTUMN out) and cut into fancy shapes, and fry in deep fat. 10. Creamed Lobster. Thin Breadand-Butter. Salad of Cold Lamb. Crackers and Cheese. Creamed Lobster. — One cup milk, half-cup cream, meat of a large lobster, two table- spoonfuls butter, one tablespoonful flour, salt and Cayenne pepper to taste, juice of a lemon. Heat the milk to boiling, and thick- en with the flour and butter. Mince the lobster with a sharp knife; never chop it. Stir it into the milk, and let it become well heated; add to it the raw cream, stir up once, and take from the fire; season, add the lemon juice, and serve in small silver or china shells. 11. A Fish "Left Over." Stewed Potatoes. Rice Cakes. Roast Spanish Chestnuts. A Fish ^^Left OverP — The remains of any cold boiled, broiled, fried, or baked fish ; three hard-boiled eggs, if you have only a half -cup- ful of fish (two eggs if there is more fish) ; 155 WHAT TO EiT — HOW TO SBBVK IT one cup white sauce. Flake the fish, chop the eggs, heat both in the white sauce, season to taste, and serve either on toast or with- out it. Rice Cakes. — One egg, one cup flour, one and a half cups cold boUed rice, saltspoonf ul salt, three cups milk

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