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M. J. Delaney cookbook, 1933
Page 169
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Philpy 3/4 cup soft cooked rice 1/2 cup milk 2 tsps. melted butter 1/2 cup flour 1 egg 1/2 tsp. salt Mash the soft cooked rice until it is fairly smooth. Add milk slowly to flour and salt beating to avoid lumping. Combine with the rice, add batter and well beaten egg and bake in a layer cake tin in a hot oven (450 degrees) for half an hour. When done cut in pie-shaped slices slip open and butter and serve at once on hot platter.
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Philpy 3/4 cup soft cooked rice 1/2 cup milk 2 tsps. melted butter 1/2 cup flour 1 egg 1/2 tsp. salt Mash the soft cooked rice until it is fairly smooth. Add milk slowly to flour and salt beating to avoid lumping. Combine with the rice, add batter and well beaten egg and bake in a layer cake tin in a hot oven (450 degrees) for half an hour. When done cut in pie-shaped slices slip open and butter and serve at once on hot platter.
Szathmary Culinary Manuscripts and Cookbooks
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