Rice Pancakes

Method

Take a Quart of Cream, and three Spoonfuls of Flour of Rice, set it on a slow Fire, and keep it stirring till it is thick as Pap. Stir in half a Pound of Butter, a Nutmeg grated, then pour it out into an earthen Pan, and when it is cold, stir in three or four Spyonfuls of Flour, a little Salt, some Sugar, nine Eggs well beaten; mix all well together, and fry them nicely. When you have no Cream use new Milk, and one Spoonful more of the Flour of Rice.

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