Rice Pancakes

Ingredients

• One-half lb. rice
• 1 pint cream
• 8 eggs
• a little salt
• nutmeg
• 3/4 lb. butter
• flour

Method

1. 1

   Boil the rice to a jelly in a small quantity of water; when cold, mix it with the cream, well-whisk the eggs and add also with a little salt and nutmeg.

2. 2

   Then stir in the butter, just warmed, and add, slowly stirring all the time, as much flour as will make the batter thick enough.

3. 3

   Fry in as little lard as possible.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 96. The excerpt below is the record exactly as published.

Rice Pancakes — One-half lb. rice, 1 pint cream, 8 eggs, a little salt and nutmeg, 3^ lb. but- ter, flour

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