vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Ground-Rice Pancakes
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
629Calories
29 gProtein
79 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories629 kcal
Protein29 g
Carbohydrates79 g
Fiber0 g
Sugars58 g
Total Fat22 g
Saturated Fat9.6 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol502 mg
Sodium294 mg
Potassium669 mg
Calcium450 mg
Iron3.8 mg
Magnesium59 mg
Phosphorus586 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A297 mcg
Vitamin E1.5 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B122.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.3 mg
Folate104 mcg
Choline422 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 86. The excerpt below is the record exactly as published.
Ground-Kice Pancakes. Three ounces of rice-flour, two ounces of flour, one pint and a quarter of milk, three ounces of sugar, and five eggs
Cook this with the app: pantry check, scaling, and the assistant.