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Julie M. Clagett cookbook, 1908-1914
Page 61
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Rice Bread 1 pt boiled rice, rather more than 1/2 pt flour, 3 eggs, 1 tea spoonful soda, a cup of thick cream, & milk to make it thin enough to fry. Tea cake 2 lbs flour, 1 of sugar, 1/2 lb butter, 3 eggs, 1 gill yeast, cinnamon, & orange peel to taste. Flannel cakes. 1 qt buttermilk, & flour enough to make a thick batter, Boil 1/2 teaspoonful soda in 2 table spoons of water, add salt, beat very hard, & fry quickly. Rice Waffles. To 3 cups burst rice, take 6 eggs, 6 oz butter, 1 1/2 milk, & as much flour as will make it the proper thickness. Half a cup of yeast. Beat the whites & yolks separately, Rise 3 or 4 hours. Rusk 1 lb flour, 1/4 sugar, 1/4 lb butter, 4 eggs, a cup of yeast, one of milk, as much mace & nutmeg as will season. If for tea make up at 11 O'clock.
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Rice Bread 1 pt boiled rice, rather more than 1/2 pt flour, 3 eggs, 1 tea spoonful soda, a cup of thick cream, & milk to make it thin enough to fry. Tea cake 2 lbs flour, 1 of sugar, 1/2 lb butter, 3 eggs, 1 gill yeast, cinnamon, & orange peel to taste. Flannel cakes. 1 qt buttermilk, & flour enough to make a thick batter, Boil 1/2 teaspoonful soda in 2 table spoons of water, add salt, beat very hard, & fry quickly. Rice Waffles. To 3 cups burst rice, take 6 eggs, 6 oz butter, 1 1/2 milk, & as much flour as will make it the proper thickness. Half a cup of yeast. Beat the whites & yolks separately, Rise 3 or 4 hours. Rusk 1 lb flour, 1/4 sugar, 1/4 lb butter, 4 eggs, a cup of yeast, one of milk, as much mace & nutmeg as will season. If for tea make up at 11 O'clock.
Szathmary Culinary Manuscripts and Cookbooks
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