Pauline's Rice Pan Cakes

Name: Pauline's Rice Pan Cakes
Ingredients: Three cups rice; one-half pint flour; two teaspoons baking powder; one egg; one tablespoon sugar; milk to make batter not too thin

From Choice recipes, 1900

Presented as published in 1900. 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

2527Calories

58 gProtein

538 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories2527 kcal

Protein58 g

Carbohydrates538 g

Fiber6.9 g

Sugars13 g

Total Fat10 g

Saturated Fat2.5 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol186 mg

Sodium1041 mg

Potassium854 mg

Calcium723 mg

Iron32 mg

Magnesium175 mg

Phosphorus1041 mg

Zinc7.4 mg

Copper1.4 mg

Manganese6.8 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E1.1 mg

Vitamin K0.7 mcg

Vitamin B61 mg

Vitamin B120.4 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)1 mg

Niacin (B3)31 mg

Folate1454 mcg

Choline178 mg

Caffeine0 mg

Water113 g

As published

This recipe was extracted from Choice recipes (1900), page 26. The excerpt below is the record exactly as published.

PAULINE'S RICE PAN CAKES— Miss Laoghlin Three cups rice, one-balf pint flour, two teaspoons baking powder, one egg, one tablespoon sugar, milk to make batter not too thin

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