Rice Griddle-Cakes

Ingredients

• One pint of boiled rice
• Two pints of milk
• One and a-half pint of flour
• Three eggs
• One tea-spoonful of baking powder
• One tea-spoonful of salt
• One table-spoonful of sugar
• One table-spoonful of melted butter

Method

1. 1

   Soak cooked rice overnight in a pint of milk.

2. 2

   In the morning, add flour, salt, sugar, and butter.

3. 3

   Beat well, then add beaten eggs and remaining milk with baking powder.

4. 4

   Fry the cakes.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 163. The excerpt below is the record exactly as published.

RICE GRIDDLE-CAKES. One pint of boiled rice. Two pints of milk. One and a-half pint of flour. Three eggs. One tea-spoonful of baking powder. One tea-spoonful of salt. One table -spoonful of sugar. One table-spoonful of melted butter. Put the cooked rice to soak over night in a pint of the milk, and in the morning add the flour, salt, sugar and butter. Beat the mixture well, and add the eggs, well beaten, and the other pint of milk, into which the baking powder has been stirred. This makes quite enough cakes for six or seven persons. CORN-MEAL GRIDDLE-CAKES. One-half pint of corn meal. One-half pint of flour. One pint of boiling water. One and a-half cupful of sweet milk. One tea-spoonful of baking powder. One tea-spoonful of salt. Two eggs. Put the meal, sugar and salt in a mixing-bowl, and pour over them the boiling water. Beat thoroughly, and add the cold milk. When the mixture is quite cool stir in the flour and baking powder, mixing well ; and lastly add the eggs, well beaten. The cakes should be small, well browned and thoroughly cooked, and they need a little longer frying than ^yheat griddle-cakes. 374 ^-^^ PATTERN COOK-BOOK. GRAHAM GRIDDLE-CAKES. One cupful of graham flour. One cupful of wheat flour. One pint of sour milk. Two eggs. One table-spoonful of sugar

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