Ryzon Rice Griddle Cakes

Ingredients

• 1 level cupful (½ pound) flour
• ½ cupful (⅛ gills) cooked rice
• 3 level teaspoonfuls Ryzon
• 1 egg well beaten
• 1 level teaspoonful salt
• 2 level teaspoonfuls (⅛ ounce) sugar
• ¼ cupful (⅛ gill) milk
• 1 tablespoonful (¼ ounce) melted butter

Method

1. 1

   Mix and sift flour, salt, sugar, and Ryzon.

2. 2

   Add rice, melted butter, beaten egg, and milk to make batter.

3. 3

   Cook on a hot, greased griddle.

4. 4

   Serve hot with butter and syrup.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 17. The excerpt below is the record exactly as published.

RYZON RICE GRIDDLE CAKES I level cupful (K pound) flour. J^ cupful {iH gills) cooked rice. 3 level teaspoonfuls Ryzon. I egg well beaten. 1 level teaspoonful salt. 2 level teaspoonfuls (^ ounce) sugar. )4 cupful (i gill) milk. I tablespoonful (}4 ounce) melted butter. Mix and sift flour, salt, sugar and Ryzon. Add rice and melted butter, the egg (well beaten) and milk to make the batter. Beat well. Cook at once on a hot, well-greased griddle. Serve hot with butter and syrup. The addition of an ex- tra egg makes these griddle cakes unusually de- licious. Sufficient for ten griddle cakes. Master Recipe RYZON WHITE FLOUR GRIDDLE CAKES 4 level teaspoonfuls Ryzon. 3 level cupfuls (H pound) flour. 1 level teaspoonful salt. 3 eggs — ^separated. 2 cupfuls (i pint) milk. I tablespoonful (J4 ounce) butter. Melt butter. Mix flour, Ryzon, and salt to- gether, and sift into a basin. Beat up yolks and whites of eggs separately. Add yolks to milk, then add butter. Gradually add hour and beat up into a smooth batter, then fold in whites of eggs. Turn batter into a wide-mouthed pitcher and pour into a hot, well-greased griddle, to the size of a saucer. When nicely browned on one side turn with cake turner. When browned on other side remove to a hot dish. Serve hot with butter and syrup, or sugar and milk, as desired.^ ^.-5S^ RYZON RICE GRIDDLE CAKES ^Special Recipe By Mrs. Inglis H. Brown, Lexington, Mass. ~2i RYZON BUCKWHEAT CAKES 5 level teaspoonfuls Ryzon. 2 level cupfuls (12 ounces) buckwheat flour. I level cupful (^ pound) flour. I level teaspoonful salt. I tablespoonful molasses. 2)4 cupfuls (iX pints) milk. 1 cupful (JS^ pint) water. Mix buckwheat flour, Ryzon, flour, and salt and sift them into a bowl; add milk, water, and molasses, and beat well. Cook at once on a hot, well-greased griddle. Serve hot with butter and syrup. These cakes are excellent with fried sausages. If liked, a well-beaten egg may be added to the batter. Sufficient for thirty-five cakes. N. B.— See Master White Flour Griddle Cake Recipe on page 25. RYZON HOOVER PANCAKES BY MRS. E. D. COLE, BROOKLYN, N. Y. 2 cupfuls (l pint) buttermilk— or sour milk. 1 level cupful {]4 pint) stale bread crumbs. ^ cupful (6 ounces) corn meal. 2 level teaspoonfuls Ryzon. I level teaspoonful salt. yi level teaspoonful soda. I tablespoonful molasses. 1 cupful {yi pint) boiling water. Soak crums in milk for half hour, scald corn meal with one cupful boiling water, cool, add crums soaked in milk, soda dissolved in one tea- spoonful hot water, stir in Ryzon, mix all thor- oughly and bake on hot, well-greased griddle. Serve with syrup, honey, jam or fruit butters. (Any left over cereal may be used in place of crumbs.) Sufficient for twenty pancakes. RYZON PEA PANCAKES by forecast MODERN SCHOOL OF COOKERY 2 level cupfuls (i pint) peas (dried). 2 egg whites. yi cupful (2 ounces) flour. 1 cupful {yi pint) milk. 2 egg yolks. Pepper. yi level teaspoonful salt. I level tablespoonful {yi ounce) butter or fat. I level teaspoonful Ryzon. To make this recipe it is best to use the split pea, which can be secured either in bulk or pack- age form. These peas cook in an hour's time after soaking. When the peas are tender, put through a food chopper and mix the ingredients. A table- spoonful of this mixture placed on a hot griddle or frying pan makes a good-sized pancake. If a richer pancake is desired than the one suggested in this recipe, one-quarter pound salt pork may be boiled and ground with the peas. The residue strained from pea soup may be economically used for the above. Sufficient for t wel ve pancakes. RYZON FRENCH PANCAKES i level teaspoonful Ryzon. 3 level tablespoonfuls(i>^ozs.) potato flour. 2 level tablespoonfuls (l ounce) sugar, 5 eggs. I tablespoonful water. I cupful {% pint) milk. Apple or currant jeUy. Sift flour, Ryzon, and sugar into a bowl, add eggs well beaten

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