Rice Griddle Cakes

Ingredients

• half a teacupful of whole rice
• three eggs
• half a pint of rich, sweet milk
• half a teaspoonful of salt

Method

1. 1

   Boil rice until dissolved, let it jelly.

2. 2

   Beat jelly into warmed milk, then add beaten eggs and salt.

3. 3

   Adjust with more egg yolk if needed.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 45. The excerpt below is the record exactly as published.

Rice Griddle Cakes pour in two table-spoonfuls of the batter; spread it so as to cover the pan entirely; fry till colored on one .side; then toss it over and cook the other side, and turn the pancake out on a dish. When all the batter is cooked in this way, sprinkle the pan- cakes with sugar, and serve on a verv hot dish, with a cut lemon. Pan- cakes should be eaten as soon as fried. Another refcipe ' Take a pint of cream, six eggs, three table-spoon- iuls of flour, three of wine, one of rose-water, % lb. of sugar, % lb. of melted butter almost cold, and half a nutmeg grated. Mix these well together. Fry until they become delicately brown. Let the batter be as thin as possible. Pancakes (without Eggs or Milk). —Mix two table-spoonfuls of flour with a small pinch of salt, two or three grates of nutmeg, and a dessert- spoonful of moist sugar. Make a smooth batter by mixing with the flour, etc., very gradually, half a pint of mild ale, and beat it fully ten minutes. Fry the pancakes in the usual way, and serve them with moist sugar sprinkled between them. Time, ten minutes to fry each pancake. Pancakes, French.— Beat well the yolks of four eggs, mix them into i lb. of flour, add a glass of brandy, and, with an equal quantity of good ale and water, dilute the paste until it is of the consistency of cream. Let this remain for two hours before using, then put a piece of butter as large as a walnut into the frying- pan; hold it over a clear fire until it smokes; put in enough batter to cover the bottom of the pan, and when nicely browned on one side turn it, and as soon as it is done serve with lemon, ginger sauce, or spiced sugar apart. Put in another piece of butter for each succeeding pan- cake you have to fry. Pancakes, Snow. — Freshly fallen snow may be used instead of eggs in making batter for pancakes. Care must of course be taken that the snow is as pure as possible. The batter should be made rather thick, and the snow mixed with each pancake just before it is put into the pan. As a general rule it may be calculated that two table-spoonfuls of snow will be equal to one egg. Popovers. — One cupful of milk one egg one cupful of flour, and a little salt. Beat well, and put a table-spoonful of the batter in very small tin pans. Bake quickly and serve immediately. Puffs, Breakfast. — Beat up two eggs very light, adding to them one quart oi sweet milk, and gradually creaming into it sifted flour and a little salt, until it is of the consistency of waffle batter. Bake quickly in tin puff-pans. Puffs, Germantown. — Beat the whites of six eggs till they stand alone, and the yolks thoroughly. Cream in by degrees nine table- spoonfuls of flour. Put in a table- spoonful of melted butter and a tea- spoonful of salt; then make into a batter with one pint of sweet milk. Bake in little patty-pans. Puffs, Hasty.— stir 2 ozs. of flour quickly and smoothly into half a pint of boiling milk which has been sweetened and flavored with lemon- rind or nutmeg. Boil up, then add 2 ozs. of butter, and, when cool, two eggs well beaten. Butter four small moulds. Pour a quarter of the mixt- ure into each, and bake in a good oven. Turn out before serving, and place a little jam on the top of each puff. Time, ten to fifteen minutes Rice Griddle Cakes. — To half a teacupful of whole rice allow three eggs, half a pint of rich, sweet milk and half a teaspoonful of salt

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