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Rice-and-Cheese Fritters

Name: Rice-and-Cheese Fritters
Yield: 1 servings
Ingredients: One cupful of cold, boiled rice; two table-spoonfuls of milk or cream; one egg; one -half cupful of grated cheese; one table-spoonful of flour; one tea-spoonful of baking-powder

From Harper's cook book encyclopædia, 1902

Serves 1

If they spread, add more flour; if too stiff, add milk.

Presented as published in 1902. 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

463Calories

26 gProtein

16 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories463 kcal

Protein26 g

Carbohydrates16 g

Fiber0 g

Sugars0.2 g

Total Fat33 g

Saturated Fat17 g

Monounsaturated Fat8 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol270 mg

Sodium1612 mg

Potassium222 mg

Calcium846 mg

Iron2.1 mg

Magnesium32 mg

Phosphorus607 mg

Zinc3.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A219 mcg

Vitamin E0.8 mg

Vitamin K1.9 mcg

Vitamin B60.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Folate40 mcg

Choline156 mg

Caffeine0 mg

Water71 g

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 179. The excerpt below is the record exactly as published.

ce- and- Cheese Fritters. — One cupful of cold, boiled rice, two table- spoonfuls of milk or cream, one egg, one -half cupful of grated cheese, one table-spoonful of flour, and one tea- spoonful of baking-powder

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