Rice Griddle Cakes
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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 The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 6. The excerpt below is the record exactly as published.
Rice Griddle Cakes. These are made the same way as the bread griddle cakes, using the rice boiled to a jell and hot, instead of bread. Or use rice flour. Sweet Corn Griddle Cake^. I pint grated com i teaspoon salt I cup flour Milk enough to mix well I tablespoon melted butter i teaspoon baking-powder 4 eggs Flour Griddle Cakes. Sift two teaspoons of baking powder into one pint of flour. Stir in one cup of sweet cream, and milk enough to make a thin batter
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