Recipe Wednesday: Two easy rice recipes from the 1920s
- 3 eggs
- 1 cupful of cooked rice
- 1 cupful of medium white sauce
Beat the yolks and add them to the white sauce. Add the boiled rice. Beat the whites very light and fold in the other materials. Turn into a greased skillet and cook as an omelet at moderate heat until the under surface is browned, then turn out on a hot plate, or bake in a greased pan in the oven until a knife blade when inserted in the center comes out clean. Three tablespoonfuls of grated cheese may be added if desired.
Eggs on Rice
Oil a baking dish; fill it half full of well-seasoned boiled rice: make as many depressions in the rice as there are people to be served; break an egg into each of these, sprinkle with salt and strew with bits of butter; bake until the eggs are set. Serve hot.
Would you like to know Thomas Jefferson’s recipe for Vinegar of the Four Thieves or how to make Ox Tail Soup? See the recipe as well as many household tips from the past in Vinegar of the Four Thieves: Recipes & Curious Tips from the Past