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Alabama Rice Fritters
From Buckeye cookery, 1892
Serves 2
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
522Calories
27 gProtein
62 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein27 g
Carbohydrates62 g
Fiber0 g
Sugars12 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium941 mg
Potassium590 mg
Calcium759 mg
Iron6 mg
Magnesium60 mg
Phosphorus658 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.6 mg
Folate147 mcg
Choline337 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 26. The excerpt below is the record exactly as published.
ALABAMA Rick FRITTERs. | our eggs beaten very light, one pint milk, one cup boiled rice, thre tea-spoons baking- powder in one ee flour
Cook this with the app: pantry check, scaling, and the assistant.