Rice Crumpets
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 10. The excerpt below is the record exactly as published.
34 teaspoon salt, 1 teaspoon sugar, 3 teaspoons melted butter, 1 cup milk, 3 eggs, whites and yolks beaten separately. Mix as for muffins, adding beaten whites last; bake in hot, well-greased iron gem- pans. Royal Graham Gems. — 134 pints Graham flour, 34 pint Indian com meal, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1% pints milk. Sift together Graham flour, corn meal, salt, and powder. Add the milk, and mix into a moderately stiff batter. 34 fill cold gem-pans well greased. Bake in a hot oven 10 to 12 minutes. Rice Gems. — 1 egg, 1 cup milk, 1 cup cold boiled rice, 1 cup flour, 1 teaspoon Royal Bak¬ ing powder, 34 teaspoon salt, 1 tablespoon melted butter. Mix as for plain gems, and bake in hot oven in gem-pans. Apple Gems. — Chop fine 4 sour apples, add 1 beaten egg, 2 tablespoons molasses, 134 cups Indian corn meal, 134 cups flour, 34 teaspoon salt, 2 teaspoons Royal Baking Powder. Add sufficient milk to make thick drop batter, and bake in hot greased gem-pans. Rice Crumpets. — 3 eggs, 134 cups milk, 1 cup cold boiled rice, 1 tablespoon melted butter, 1 cup Indian corn meal, 34 cup flour, 2 teaspoons Royal Baking Powder
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