Rice Panada

Ingredients

• 1 pound rice
• 2 tablespoonfuls salt
• 1 pound suet (chopped)
• 1 pound flour
• 2 tablespoonfuls sugar
• 2 quarts water
• 2 gills molasses or syrup

Method

1. 1

   Pick over, wash, and drain the rice.

2. 2

   Put it into a pot of boiling water, adding the suet, salt, and sugar.

3. 3

   Cover and boil for 15 minutes.

4. 4

   Mix the flour, water, and molasses gradually, then stir this into the boiled rice and boil for about 5 minutes, stirring frequently.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 64. The excerpt below is the record exactly as published.

RICE PANADA. 1 pound rice. 2 tablespoonf ills salt. i pound siiet (chopped). 1 pound flour. 2 tablespoonfuls sugar. 2 quarts water. 2 gills molasses or sirui^. Time, tAventy minutes. Pick over, wash, and drain the rice ; init it into a pot of boiling water — enough to plentifully cover it, adding the suet, salt, and sugar. Cover, and boil for fifteen minutes. Mix gradually and thoroughly the flour, water, and molasses. Stir this into the boiled rice and boil for about five minutes, stirring frequently. FRIED RICE. Boil sufficient rice and let it stand until cold, then cut into slices of proper thickness and fry to a nice brown, turning it carefully so as not to break the slices. This is an excellent breakfast dish. BOILED HOMINY (COARSE). Hominy sufiB.cient to one-quarter or one-third fill the vessel in which it is to be boiled; cold water sufficient to fill up the vessel ; a little salt. Pick the hominy over carefully ; wash it clean and free from husk : soak it all night or ten or twelve hours in cold water. 146 MANUAL FOR ARMY COOKS. Put it, and tlie water it was soaked in, into a pot, adding the salt; cover and boil slowly all day and as far into the evening as the fire is kept going, and it may be left on the fire all night in order to com- j)lete its cooking. The next morning it may be served for breakfast, and eaten with salt, or with butter or sirup ; or, the cooking may continue until dinner time. In cold weather it may be packed in wooden or earthen vessels, and re warmed as wanted. Care must be taken while boiling the hominy that it does not burn ; it is better to boil it on the back of the stove where the heat is not great ; when neces- sary to replenish with water add boiling water care- fully. When hominy has been boiled as directed above, it should, when cold, be an agglutinated, moist mass and free from water. An earthen vessel is the best for boiling hominy, as it answers for keeping the hominy in after it is cooked. Cold boiled hominy may be fried in butter, beef dripping, or lard. When put into the frying pan season with pepper and salt, stir occasionally until it is heated throughout, then press it down lightly, and fry it until the under side is browned. When done put a hot dish bottom up on the pan, turn over pan and dish and remove the pan, leav- ing the hominy in the dish, the brown crust upper- most. CRACKED WHEAT. One heaping teaspoonful of salt to one quart of wheat. Cover the wheat with cold water and let it soak over night in a cool place. In the morning put the wheat, Avith the water it was soaked in, into a pot. Cover closely and cook gently until soft, stirring it frequently to prevent scorching. It should cook in from one to one and one-half hours. If necessary to replenish the water add boiling water carefully. When cooked it should be a moist mass. J MANUAL FOR ARMY COOKS. 147 Hot luilk may be used instead of water, to Le added as evaporation takes place. It is safest, in order to prevent scorching, to cook it in a double boiler. HOMINY GRITS. Hominy grits may be prepared and cooked in tlie same manner as cracked wheat. It may be baked as follows : To a pint of boiled hominy grits, cold, add two eggs well beaten ; a small piece of butter and sufficient boiled milk to make a moderately thin mass. Put into a baking dish, and bake thirty minutes. FRIED GRITS. Wash one pint grits in cold water. Cover with two quarts tepid water and soak over night. In the morning put it in a boiler and boil one hour. Season with salt and pepper to taste. Pour into a square mold and put away to cool. When cold, cut into slices, dust each slice with flour, and fry in fresh dripping until a light brown. INDIAlSr-MEAL MUSH. 1 cup Indian meal. 3 quarts boiling water. 1 tablespoonful salt.

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