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Rice Cake (2)

Name: Rice Cake (2)
Yield: 3 servings
Ingredients: Mix lb. rice flour; with ^ lb. loaf sugar; and put this to 6 well-beaten eggs; Season with a little ratafia or orange flower water; and a drop or two essence of lemon; and some finely grated rind of lemon

From Tried favourites cookery book, 1909

Serves 3

Presented as published in 1909. 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

853Calories

11 gProtein

202 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories853 kcal

Protein11 g

Carbohydrates202 g

Fiber2.6 g

Sugars77 g

Total Fat2.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium11 mg

Potassium208 mg

Calcium29 mg

Iron0.8 mg

Magnesium41 mg

Phosphorus153 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A0.7 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)2 mg

Folate32 mcg

Choline3.4 mg

Caffeine0 mg

Water137 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 158. The excerpt below is the record exactly as published.

Rice Cake (2). Mix lb. rice flour Avith ^ lb. loaf sugar, and put this to 6 well- 'beaten eggs. Season Avith a little ratafia or orange flower Avater, and a drop or two essence of lemon and some finely grated rind of lemon

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