Creole Rice Cakes

Name: Creole Rice Cakes
Ingredients: 4 slices bacon, chopped; 3 tablespoons chopped onion; 3 tablespoons green pepper; 1 teaspoon salt; % teaspoon pepper; 3 cups rice, cooked; 1 cup flour; 1 teaspoon baking powder; 1 can tomato pulp

From The Southern cook book of fine old recipes, 1935

Presented as published in 1935. 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

1466Calories

39 gProtein

260 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories1466 kcal

Protein39 g

Carbohydrates260 g

Fiber5.3 g

Sugars4.7 g

Total Fat28 g

Saturated Fat8.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol42 mg

Sodium3796 mg

Potassium1031 mg

Calcium377 mg

Iron16 mg

Magnesium137 mg

Phosphorus618 mg

Zinc4.6 mg

Copper0.7 mg

Manganese3.8 mg

Vitamin D0.3 mcg

Vitamin C54 mg

Vitamin A7.9 mcg

Vitamin E0.5 mg

Vitamin K1.9 mcg

Vitamin B60.9 mg

Vitamin B120.3 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)19 mg

Folate523 mcg

Choline42 mg

Caffeine0 mg

Water579 g

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 36. The excerpt below is the record exactly as published.

Creole Rice Cakes 4 slices bacon, chopped 3 tablespoons chopped onion 3 tablespoons green pepper 1 teaspoon salt % teaspoon pepper 3 cups rice, cooked 1 cup flour 1 teaspoon baking powder 1 can tomato pulp

Cook this with the app: pantry check, scaling, and the assistant.