Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half cups of boiled rice
- two cups of warm
- one saltspoonful of salt
- one teaspoonful of soda
- two teaspoonfuls of cream-tartar
- a pint of flour
- three eggs
- one upon
Directions
One and a half cups of boiled rice.
Two cups of warm, sweet milk.
Two or three eggs.
One saltspoonful of salt.
One teaspoonful of soda.
Two teaspoonfuls of cream-tartar.
Half a pint of flour.
Separate the grains of rice and mix with the milk, to which, if skimmed, add a tabl.espoonful of melted butter. Beat the yolks and whites sepa- rately, then together, which add to the mixture. Mix soda and cream-tartar with the flour and stir to the mixture. If not thick enough, add flour till the right consistency. Wipe the griddle each time you grease it with a dry cloth. These cakes require a longer baking than batter, and should be baked of a smaller size. When served, do not pile them one upon the other, but spread them over the plate. Serve them hot, and of a beautiful brown.
154 WHAT TO GET FOR BREAKFAST.
BREAKFAST No. 52.
Broiled Prairie Chicl<ens. Saratoga Potatoes. Fried Hasty Pudding-
Currant Jelly. Coffee.
Ripe Fruit.