Rice Cakes

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (6)

a pint of rice ↝ Rice, cooked, NFS [Rice]
a teacupful of cornflour ↝ Cornstarch [Cereal Grains and Pasta]
two well-beaten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
enough milk to make it all into a nice batter ↝ Milk, NFS [Milk, reduced fat]
a tablespoonful of liquefied butter or lard ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Boil a pint of rice till quite tender.
Add to it a teacupful of cornflour, two well-beaten eggs, a pinch of salt, and enough milk to make it all into a nice batter.
Stir in quickly a tablespoonful of liquefied butter or lard.
Bake on a hot girdle.

Original Text · last edited 4 days ago

Rice Cakes.—Boil a pint of rice till quite tender, when you add to it a teacupful of cornflour, two well-beaten eggs, a pinch of salt, and enough milk to make it all into a nice batter, then stir in quickly a tablespoonful of liquefied butter or lard, and bake on a hot girdle.

Notes

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