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Rice Batter Cakes
From Cooking for profit, 1886
Serves 1
Costs 10 cents a quart, or 24 cakes.
Presented as published in 1886. 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
616Calories
26 gProtein
105 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein26 g
Carbohydrates105 g
Fiber0.1 g
Sugars0.4 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium2975 mg
Potassium314 mg
Calcium1652 mg
Iron12 mg
Magnesium55 mg
Phosphorus916 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)8.5 mg
Folate248 mcg
Choline294 mg
Caffeine0 mg
Water326 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 200. The excerpt below is the record exactly as published.
Rice Batter Cakes. 2 large cups dry cooked rice. I large cup milk or water. 1 cup flour. 2 eggs. 2 tablespoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.