Rice Griddle Cakes

Ingredients

• Boiled rice, 1 cup.
• Flour, 1 cup.
• Butter, Yo cup.
• Sweet milk, 1 quart.
• Salt, 1 teaspoon.
• Soda, 1 teaspoon.

Method

1. 1

   Stir the rice in the milk and let it stand for half an hour, then add the salt, butter, flour, and soda, the latter being dissolved in a little cold water.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 3. The excerpt below is the record exactly as published.

RICE GRIDDLE CAKES Boiled rice, 1 cup. Flour, 1 cup, Butter, Yo cup, Sweet milk, 1 quart, Salt, 1 teaspoon. Soda, 1 teaspoon. 9 BREADS AROUND-THE-WORLD COOK BOOK Stir the rice in the milk and let it stand for half an hour, and then add the salt, butter, flour and soda, the latter being dissolved in a little cold water. RICE PANCAKES Cold, boiled rice, 1 cup, Sour milk, 1 cup. Sifted flour, 2 cups. Eggs, well-beaten, 2, Soda, 1 teaspoon. Salt, 14 teaspoon. Dissolve the soda in a little cold water. Mix all the in- gredients. Bake on a griddle. SOUR MILK CAKES Sour milk, 1 quart, Flour, 4 cups, Soda, 2 teaspoons (dissolved in boiling water), Molasses, 3 tablespoons (put into the milk), Salt, % teaspoon. Put the flour into a deep bowl and mix the salt through it. Make a hole in the middle of the flour, and pour the milk into it, and lastly add the soda which has been dissolved in boiling water. GERMAN PANCAKES Flour, 6 large tablespoons, Eggs, 6, Milk, % cup. Baking-powder, 1 level teaspoon, Salt, a pinch. 10 AROUND-THE-WORLD COOK BOOK BEEADS The milk should be mixed with i/^ cup of water. Beat the eggs, and mix in, slowly, the flour, milk and water. Add a little salt, and 1 level teaspoon of baking-powder. BERLIN PANCAKES Flour, 2l^ cups. Milk, 1 quart, Eggs, 6, Butter, Yo tablespoon. Baking-powder, 1 teaspoon, Salt, 1 teaspoon. Stir the flour and salt together, beat the egg-yolks, add them to the milk, mix gradually with the flour to a smooth batter. In a large bowl beat the whites to a stiff dry froth, then gradually add to them the batter, beating till the whole is entirely mixed. Place a medium-sized frying-pan over the fire, melt in it the butter or lard. When hot, pour in sufficient of the bat- ter to cover the bottom of the pan. Shake till cooked to an even brown on the underside, then turn over, and cook the other side in the same manner. Transfer the pancake to a hot plate, and spread it with marmalade, butter, or sugar. Bake in the same manner, till all the batter is used. WHOLE-WHEAT CAKES Whole-wheat flour, 1 pint, Salt, 1/^ teaspoon. Baking-powder, 1 teaspoon, Cold water, 1 pint. 11 BREADS AROUND-THE-WORLD COOK BOOK Mix the salt and flour, add the cold water gradually, beat quick and hard, till the batter is filled with tiny bubbles. Have deep gem pans very hot, and well greased; fill them nearly full with the batter, and bake in a hot oven until risen and brown. This will take about half an hour. OATMEAL WAFERS Rolled-oats, Butter, % cup, Sugar, 2 cups, Egg, 1 Milk, 2 tablespoons, Salt, 14 teaspoon, Baking-soda, 1 level teaspoon. Dissolve the soda in a tablespoon of warm water. Cream the butter with 1 cup of the sugar, and add the egg, beaten, and then gradually beat in the other cup of sugar, and the salt. Add the baking-powder with the milk, and work in enough rolled-oats to make a stiff dough and knead it well. Roll the dough out into as thin a sheet as possible, and cut into desired shapes. Lift them carefully, and place them on greased pans, and bake in a moderate oven until thor- oughly done, light-brown and crisp. SALLY LTJNN Flour, 1% pints, Butter, 1 full tablespoon, Sugar, 2 tablespoons. Eggs, 5 (yolks only), Sour milk, 1 cup. Baking-powder, 1 teaspoon, Salt, % teaspoon. 12 AROUND-THE- WORLD COOK BOOK BEE ADS Mix the baking-powder with the flour. Rub in the butter, add the sugar, the beaten yolks of the eggs, and the milk. Mix all, and bake in a lightly greased pan, in a moderate oven. VIRGINIA SALLY LUNN Flour, 4 cups. Milk, 1 pint. Sugar, 1 tablespoon, Butter, 1 tablespoon. Salt, 1 teaspoon. Eggs, well-beaten, 2, Yeast-cake, 14 • Scald the milk and cool to lukewarm. Add the salt, sugar, melted butter, and the yeast-cake, the latter dissolved in half a cup of tepid water. Next add the well-beaten eggs. Pour 4 cups of sifted flour into the mixing bowl, add all the liquid ingredients, and beat well until a smooth batter is formed. Pour all into a large buttered tube-pan, known as a * 'Turk's head,'* lay a piece of cheese-cloth over it, and set it in a warm place to rise. It will probably take about 6 hours to rise. When it has risen, then bake. POP-OVERS Flour, 2 cups. Milk, 2 cups, Eggs, 3, Salt, 1/^ teaspoon. First beat the eggs separately, then add the other ingre- dients, beat all together until quite smooth; pour into well- greased pans, and bake in a moderate oven for three-quarters of an hour. 13 BREADS AROUND-THE-WORLD COOK BOOK EGG PUFFS GERMAN Flour, 2 cups, Milk, 2 cups, Eggs, 2 (well-beaten), Salt. To the beaten eggs gradually add, beating in, the flour, milk, and salt. Have very hot buttered cups ready, fill half full of the batter, and bake about 25 minutes. These may be also used with a fruit sauce, as a dessert. SCOTCH SCONES Flour, 1 pint, Butter, 2 tablespoons, Milk, 1/2 pint. Egg, 1, Baking-powder, 1 teaspoon, Salt, 1^ teaspoon. Mix together the flour, baking-powder, and salt while dry. Rub in the butter. Beat up the egg in milk, or in water, then mix all thoroughly together, and bake immediately on a griddle, or in a quick oven. If milk is not to be had, water may be used; but in case water is used, only l^ pint must be taken. ENGLISH CRUMPETS Flour, 2% cups. Milk, 1% cups. Lard, 1 heaping tablespoon, Eggs, 2, 14 AROUND-THE-WORLD COOK BOOK BEEADS Baking-powder, 3 teaspoons, Salt, 1/^ teaspoon. Melt the lard, and add to it the eggs, well-beaten, and the milk. Mix the baking-powder with the flour, sifted, and beat it in with the other ingredients. Crumpet rings are larger than muffin rings. Put the greased rings on a hot griddle, fill them two-thirds full with the batter, and cook. Turn them when half done. CHEESE STRAWS Flour, 1 cup.

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