Reference > Farmer's Cookbook > BISCUITS, BREAKFAST CAKES, AND SHORTCAKES > Rice Griddle-cakes II
  Rice Griddle-cakes I Bread Griddle-cakes  
CONTENTS · BIBLIOGRAPHIC RECORD

Rice Griddle-cakes II

1 cup milk
Yolks 2 eggs
1 cup warm boiled rice
Whites 2 eggs
1/2 teaspoon salt
1 tablespoon melted butter
7/8 cup flour

Pour milk over rice and salt, add yolks of eggs beaten until thick and lemon color, butter, flour, and fold in whites of eggs beaten until stiff and dry.


CONTENTS · BIBLIOGRAPHIC RECORD
  Rice Griddle-cakes I Bread Griddle-cakes  
 
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