vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fried Rye Cakes
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
605Calories
23 gProtein
108 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein23 g
Carbohydrates108 g
Fiber6 g
Sugars19 g
Total Fat10 g
Saturated Fat3.9 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol201 mg
Sodium2227 mg
Potassium530 mg
Calcium725 mg
Iron6.7 mg
Magnesium72 mg
Phosphorus599 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E1.3 mg
Vitamin K3.2 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.3 mg
Folate141 mcg
Choline179 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 77. The excerpt below is the record exactly as published.
FRIED RYE CAKES. Rye meal, % cup. Sugar, 1 tablespoon. Flour, % cup. Baking powder 2 teaspoons. Salt, y2 teaspoon. Milk, y2 cup. Egg, 1
Cook this with the app: pantry check, scaling, and the assistant.