Rice Pancakes

Ingredients

• a pint of new milk
• two spoonfuls of ground rice
• one-quarter of a pint of cold milk
• a quarter of a pound of butter
• white sugar
• a little nutmeg
• four eggs
• a little salt

Method

1. 1

   Scald milk, stir in ground rice mixed with cold milk.

2. 2

   Let thicken, cool, then add butter, sugar, nutmeg, eggs, and salt.

3. 3

   Fry until light brown.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 113. The excerpt below is the record exactly as published.

RICE PANCAKES. Set a pint of new milk over the fire and when scalding hot stir In two spoonfuls of ground rice which has been mixed smooth in one-quarter of a pint of cold milk. Let it thicken, but not boil. Cool it, adding gently one-quarter of a pound of butter. When cold add white sugar, a little nutmeg, four eggs well beaten, and a little salt

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