Rice Pancakes

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

a quart of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
three spoonfuls of flour of rice
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
three or four spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
some sugar ↝ Sugar, NFS [Sugars and honey]
eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Substitution for cream

new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
one spoonful more of the flour of rice

Instructions (6)

Set the cream on a slow fire and keep it stirring till it is thick as pap.
Stir in the butter and grated nutmeg.
Pour the mixture into an earthen pan and let it cool.
When cold, stir in the flour, salt, sugar, and beaten eggs.
Mix all well together.
Fry them nicely.

Original Text

To make Rice Pancakes.
TAKE a quart of cream, and three spoonfuls of flour of rice, set it on a slow fire, and keep it stirring till it is thick as pap. Stir it in half a pound of butter, a nutmeg grated, then pour it out into an earthen pan, and when is cold, stir in three or four spoonfuls of flour, a little salt, some sugar, eggs well beaten; mix all well together, and fry them nicely. When you have no cream use new milk, and one spoonful more of the flour of rice.

Notes

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