Rice Griddle Cakes

Ingredients

• two breakfastcupfuls of cold boiled rice
• three well beaten eggs
• 1 oz. of butter
• a pint of milk
• 1/2 lb. of flour
• two heaped teaspoonfuls of baking powder

Method

1. 1

   Rub rice through a sieve, work in beaten eggs and melted butter, then add milk and flour.

2. 2

   Beat to a smooth mass, mix in baking powder, and bake immediately on a hot girdle.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 38. The excerpt below is the record exactly as published.

4oz. of butter and loz. of yeast in a quart of warm milk, stir into this six eggs, and work in enough fine flour to make a soft dough ; let it rise in a warm place for two hours, shape the dough into round buns or cakes, flatten lightly on top with the palm of your hand, and set them on a well-buttered tin to rise again for a little, then bake in a quick oven. Muffins. — Sieve 4lb. of good flour ; in about a quart of tepid half milk, half water, dissolve 2oz. German yeast, loz. sugar, and foz. of salt ; when this is perfectly dissolved, work it into the flour to a thoroughly smooth batter, or soft dough, work it all together for about ten minutes longer, then set it to rise in a large pan. When it is nearly double its original size beat it up again for ten minutes, then let it rise again till ready. You will know when it is ready by the risen dough beginning to fall, when it must be at once taken up in small pieces, and formed into muffin shapes with your floured hands, then set these cakes in rows on a heavily floured hoard. Cover lightly with a blanket and leave in a warm corner to “ prove ” or rise, i.e.f until the top is risen in a kind of dome shape. Now 60 BREAD, CAKES, AND BISCUITS. slip each carefully on to hot iron plates (these should have been heated in the oven), and bake until the underside is slightly browned, when the muffins must be turned and baked on the other side. Be careful not to let the dough chill at any time of the making, and for this reason have everything ready before you begin, seeing to the oven and the heating of the iron plates ; mind also to handle the muffins very carefully, or they will drop. Like crumpets, muffins are easy enough to make when you have caught the knack, but both require intelligent practice. To get tepid liquid of the right temperature use one part absolutely boiling to two parts cold water. Oatcake. — Mix lib. of medium oatmeal with four tea- spoonfuls of dripping or lard, and a teaspoonful of salt, with just enough warm water to make a dough. Knead it till smooth ; then dust a board with dry oatmeal, press the dough out on this with the knuckles into a round cake, roll it out quite thin, bake it on a hot girdle till firm (first cutting it across twice into triangles), then lift them off, rub them over lightly with dry meal, and toast till crisp before the fire. When ready they will curl up. Heal oatcake should be made of meal and water only, but this is a little too Spartan for most tastes, hence the fat. The following hot cakes are A merican : Oatmeal Griddle Cakes. — Beat half a pint of milk into a pint of cold boiled oatmeal (porridge left over answers capitally), add half a teaspoonful of salt, the yolks of three eggs, and, lastly, half a pint of boiling water. Beat this well together, then sift in two teaspoonfuls of baking powder, and the stiffly-whisked whites of an egg ; bake on a girdle or “griddle.” Rice Griddle Cakes. — Rub two breakfastcupfuls of cold boiled rice through a sieve, -work into it three well beaten eggs, then loz. of butter melted, and, lastly, a pint of milk and £lb. of flour ; beat this all to a smooth mass, mix ROLLS, &c. 61 in'. thoroughly two heaped teaspoonfuls of baking powder

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