Rice Popovers

Ingredients

• 1 pt. cold boiled rice
• 2 level tablespooirfuls sugar
• ¼ lb flour
• 2 eggs (separated)
• 2 teaspoonfuls baking powder
• 1 pt. milk
• 1 level teaspoonful salt

Method

1. 1

   Mash rice, sift flour, baking powder, sugar, and salt.

2. 2

   Beat yolks, add whites, stir into rice, add milk and flour alternately, beat smooth, fill greased gem pans, and bake for 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 38. The excerpt below is the record exactly as published.

tea- spoonfuls baking powder. Let set in greased pan for twenty minutes. Then bake one hour in slow oven. THE NEW ANNIE DENNIS COOK BOOK 73 Salt Rising Bread Scald one teacupful of sweet milk; stir in half a level teaspoonful of salt and a heaping teaspoonful of corn meal. Put in a warm place to stay over night. Next morning stir into this a light pint of flour, using a little warm water to make the yeast the consistency of cake batter. Let this rise. This should not take more than an hour and a half. Sift six pints of flour. Reserve one quart of this to work up with. Work into the rest of the flour lard the size of a hen egg, then pour in the yeast. If while mixing, the dough seems to be getting stiff, work in a little water. (The dough for salt risen bread must never be stiff.) Now work hard for half an hour, make into pones and set to rise in a warm place, being careful not to expose to draughts. This should rise in half, or three-quarters of an hour. Bake quickly. Bran Bread 5 cupfuls bran 1 cupful of lard 2 qts. flour 1 pint of sweet milk % cupful sugar 1 cake compressed yeast 1 heaping tablespoonful salt V2 cupful tepid water Sift the flour, mix with the sugar and salt. Add the bran and mix in. Add lard. Scald sweet milk and pour over. Mix thoroughly with a kitchen spoon. Meanwhile dissolve yeast in tepid water and add to the dough. Use enough tepid water to make a stiff dough. Work thoroughly, and set to rise over night. Work again next morning and let rise the second time. Bake one hour in a slow oven. This recipe is sufficient for three large loaves. This bread makes delicious toast. Nut Bread 1 egg 1 cupful nuts 1 cupful sugar 4 teaspoonfuls baking pow- IV2 cupfuls milk der 4 cupfuls flour Salt 74 THE NEW ANNIE DENNIS COOK BOOK Rusks for the Morning Table Mix together one pint of warm sweet milk, one teaspoonful of salt, the beaten yolks of three eggs, three pints of flour, and one cake of yeast, or one tea- cupful of good liquid yeast. Put the whites in a teacup and set aside in a cool place for use next morning. Beat the sponge well and set it to rise over night. In the morning, cream half a pound of butter with three- quarters of a pound of granulated sugar, add three egg whites beaten to a stiff froth, and half of a level teaspoonful of soda, dissolved in a teaspoonful of boil- ing water. Mix into the dough thoroughly, at the same time kneading in one pint of flour. Set it to rise again. Then mold into rolls, flatten out somewhat with the rolling pin, put in buttered pans, and when light prick with a fork, and bake in a quick oven. Brown Bread Two coffee cupfuls of graham flour, two of corn meal, and two of buttermilk ; two tablespoonf uls of but- ter, two teaspoonfuls of soda, and one of salt. Grease three one-pound baking powder cans, and put the mix- ture in them. Steam two hours, and then put in the oven and bake half an hour. Rice Popovers 1 pt. cold boiled rice 2 level tablespooirfuls sug-ar ^/4 It) flour 2 eggs (separated) 2 teaspoonfuls baking 1 pt. milk powder 1 level teaspoonful salt

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