Breads/Biscuits Rice Bread

rice bread
(from the Edgefield Advertiser of Edgefield, South Carolina, February 18, 1863)

Ingredients:

a pint of rice​

a pint of rice flour​

2 tbsp. wheat flour​

a pint of milk and 2 eggs if you have them​

something to grease a baking pan​

good syrup for fried cakes​

Instructions:

Boil a pint of Rice soft, and let it get cold; divide it in two portions, and with the additions needed it will make breakfast or tea bread for a large family. Add a pint of rice flour and two tablespoons of wheat flour to one half the cold rice; -- if you have milk and eggs, you can make it delicious by beating a pint or less milk and two eggs; if you have not, simply add water enough for a thin batter, pour half of this batter into a thin pan, greased, and set it to bake, and the other half in drop cakes. The other portion of the cold rice, mix next morning in the same way. Cold rice or hominy left from breakfast or dinner, by soaking a while in a little water, will do equally well, as the soft boiled rice, or hominy. The fried cakes eaten with good syrup, require no butter.​

 

[donna]

There was question about rice bread so bumping this recipe. This maybe one to try.