Rice Griddle-cakes II

Ingredients

• 1 cup milk
• 1 cup warm boiled rice
• ½ teaspoon salt
• Yolks 2 eggs
• Whites 2 eggs
• 1 tablespoon melted butter
• ⅞ cup flour

Steps

1. 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.

More recipes with milk, rice, eggs, butter or flour

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.