Breakfast
Rice Griddle-cakes II
Start the day with Farmer’s original Rice Griddle-cakes II method, preserved as a source transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 cup milk
- 1 cup warm boiled rice
- ½ teaspoon salt
- Yolks 2 eggs
- Whites 2 eggs
- 1 tablespoon melted butter
- ⅞ cup flour
Historical transcription
Source method
- 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.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.