Rice Griddle Cakes

Ingredients

• half a cup rice
• one quart sweet milk
• the yolks of four eggs
• one tea-spoon soda
• two of cream tartar

Method

1. 1

   Boil rice and mix with sweet milk, yolks, and enough flour to make a stiff batter.

2. 2

   Beat the whites to a froth, stir in soda and cream of tartar, add salt, and fold in the whites before baking on a griddle.

As published

This recipe was extracted from Buckeye cookery (1892), page 28. The excerpt below is the record exactly as published.

one tea-spoon soda, two table-spoons sugar, | and flour enough to make a batter a little thicker than for buck-_ wheat eatat add last the well-beaten whites of the eggs, and Lene: CrumsB CNRS CAKES. The night before using put some bread crumbs to soak i in dae E fauirk of sour milk; in the morning rub through a sieve, and add four well-beaten eggs, two tea-spoons soda dissolved in a little water, one table-spoon melted butter, and enough corn meal to make them _ the consistency of ordinary griddle-cakes. It is better to beat yolk and whites separately, stirring the whites lightly in. Jue before | baking. —Mrs. W. E. Scobey, Kankakee, Tl. ¥ . Corn See - tea-spoon soda, one uF salt. _ may be used-in place of the egg; bake on a griddle. FLANNEL Melee ee Geri G te. i One “quart Graham flour, one vecdenee cn powder, three Lie ee Pies “ah One pint Indian meal, one tea-spoon salt, small tea-spoon soda; _ | pe ‘pour on boiling water until a little thinner than mush; let stand — until cool, add the yolks of four eggs, half a cup of fhe in which — is mixed two tea-spoons cream tartar; stir in as much sweet milk or water as will make the batter suitable to bake; beat the whites yy oo and add just before baking. —Mrs. W. W. Woods. — Rick GRippLe-CAKEs. Boil half a cup rice; when cold mix one quart sweet milk, the yolks of four eggs, and “our sufficient to make a stiff batter; beat. : the whites to a froth, stir in one tea-spoon soda, and two of cream “tarta

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