Rice Milk
From The Ideal cook book, 1899
Serves 2
Thick milk may be made in the same way as 'rice milk,' only substituting flour for rice, thickening and sweetening to taste. Five minutes boiling will do.
Presented as published in 1899. 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 The Ideal cook book (1899) by Anne Clarke, page 151. The excerpt below is the record exactly as published.
Rice Milk—lIngredients—Two tablespoonfuls of rice, 1 pt. of milk, 1 tablespoonful of ground rice (if wanted thick, 2 will be re- quired,) a little cold milk
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