Rice Griddle Cakes
From Mother Hubbard's cupboard, 1887
Recipe by Mrs. Oren Sage.
Presented as published in 1887. 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 Mother Hubbard's cupboard (1887), page 12. The excerpt below is the record exactly as published.
RICE GRIDDLE CAKES. For a small quantity, say one quart bowl full, take one egg, two-thirds of rice (cooked) to one-third flour ; one tea- spoon soda, two teaspoons cream tartar, or three teaspoons baking powder ; sweet milk enough to make it the right con- sistency. Mrs. Oren Sage. Bread. 33 WHEAT CAKES. One pint sour milk, teaspoon soda, a little salt, two eggs, flour to make a thin batter. WAFFLES. If you want your waffles for tea, take one quart warm milk after dinner ; put in two eggs, beaten ; a small piece of but- ter; a small cup of yeast. Mix with flour a little thicker than wheat pancakes. Set by warm stove and they will be light for tea. Baked in waffle irons, greased. Mrs. J. H. Hurd. WAFFLES. Three eggs, one quart sour milk, one teaspoon soda
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Cook this with the app: pantry check, scaling, and the assistant.