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Breakfast
Rice Griddle-cakes II
Start the day with Farmer’s original Rice Griddle-cakes II method, preserved as a source transcription.
BreakfastBrunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
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
Make it happen
Directions
- 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.