Rice Griddle-Cakes

Name: Rice Griddle-Cakes
Ingredients: Boil half a cup rice; one quart sweet milk; the yolks of four eggs; and flour sufficient to make a stiff batter; one teaspoon soda; two of cream tartar; add a little salt

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Roll them up neatly and sprinkle with sugar before serving.

Presented as published in 1902. 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's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 59. The excerpt below is the record exactly as published.

RICE GRIDDLE-CAKES. Boil half a cup rice; when cold, mix one quart sweet milk, the yolks of four eggs, and flour sufficient to make a stiff batter; beat the whites to a froth, stir in one teaspoon soda, and two of cream tartar; add a little salt

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