Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Rice Bread
From The new practical housekeeping, 1890
Serves 10
A modern interpretation · AI-generated from the original record
Ingredients
- pint of rice
- two quarts of rice flour or wheat flour
- half teacup yeast
- teaspoon salt
- enough milk to make a soft dough
Method
Boil rice until soft, mix with flour, add yeast, salt, and enough milk to make a soft dough.
Place in pans, let rise, and bake.
Nutrition per serving
537Calories
13 gProtein
84 gCarbs
17 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 15. The excerpt below is the record exactly as published.
rite bread. When the dough is light, roll up and place on thebake-pan in form of a crescent. Eice Bread. — Boil pint of rice till soft, and mix it with two quarts of rice flour or wheat flour. When cool add half teacup ^east, teaspoon salt and enough milk ta make a soft dough
Cook this with the app: pantry check, scaling, and the assistant.