Riced Roll Cake
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 11. The excerpt below is the record exactly as published.
Riced Roll Cake Take two cups hot boiled rice, make into balls, dip into a beaten egg and then into Indian meal till thoroughly coated; fry in lard
Cook this with the app: pantry check, scaling, and the assistant.