Rice Crumpets

Name: Rice Crumpets
Ingredients: Two cups warm milk; one cup cold boiled rice; one tablespoon white sugar; two tablespoons melted butter; half a cup liquid yeast; flour to make a thick batter; salt to taste

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Serve hot.

Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 4. The excerpt below is the record exactly as published.

Rice Crumpets. Two cups warm milk, one cup cold boiled rice, one tablespoon white sugar, two table- spoons melted butter, half a cup liquid yeast, flour to make a thick batter, salt to taste

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