Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Rice Griddle Cakes
From San Rafael cook book, 1906, 1906
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Beat 2 eggs light
- 1 cup of boiled rice
- 1 tablespoon sugar
- % teaspoon of salt
- 2 cups sour milk
- 1 cup of flour
- 1 teaspoon soda
- 1 teaspoon yeast powder
Method
Mix all ingredients, adjusting milk or flour for consistency.
Use the same proportions for other hot cakes, substituting flour for rice.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 2. The excerpt below is the record exactly as published.
RICE GRIDDLE CAKES.— Mrs. W. F. Jones. Beat 2 eggs light, stir in 1 cup of boiled rice, 1 tablespoon sugar, % teaspoon of salt, and 2 cups sour milk. Lastly sift in 1 cup of flour, 1 teaspoon soda and 1 teaspoon yeast powder
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