Rice Griddle Cakes a la Ericsson Hammond

Ingredients

• Two cups milk
• two yolks
• three whites of eggs
• one cup well-cooked rice
• one teaspoon Royal baking powder
• one and a half cups flour
• two tablespoons sugar
• one teaspoon salt

Method

1. 1

   Cook the rice well, let stand until cold.

2. 2

   Put in a bowl, add the milk, flour, sugar, baking powder, salt, and the two yolks, last add the whites of the eggs — beaten stiff; after it is mixed do not stir.

3. 3

   Make griddle cakes; serve one on top of another with lemon, cream, sugar, or syrup.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 607. The excerpt below is the record exactly as published.

Rice Griddle Cakes a la Ericsson Hammond Calettes de Riz, a la Ericsson Hammond Two cups milk, two yolks and three whites of eggs, one cup well-cooked rice, one teaspoon Royal baking powder, one and a half cups flour, two tablespoons sugar, one teaspoon salt

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