Whole Rice Pancakes
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a pound of whole rice
- a pint of scalded cream
- a pound of clarified butter
- a handful of flour
- five eggs
Method
- Stew half a pound of whole rice in water till it is very tender, and let it stand in a basin to cool.
- Break it small, put to it half a pint of scalded cream, half a pound of clarified butter, a handful of flour, a little nutmeg and salt, and five eggs well beaten.
- Stir these well together, and fry them in butter or lard.
- Serve them up with sugar sifted over them, and a Seville orange or lemon cut and laid round the dish.
- This preparation may be made into a pudding, either baked or boiled, and with currants added or not, as approved.
- Three quarters of an hour will bake it, and an hour will boil it.