vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Rice Cake
From Twentieth century home cook book, 1905
Serves 3
Presented as published in 1905. 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
689Calories
18 gProtein
133 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories689 kcal
Protein18 g
Carbohydrates133 g
Fiber4.4 g
Sugars77 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol372 mg
Sodium147 mg
Potassium263 mg
Calcium109 mg
Iron3.6 mg
Magnesium33 mg
Phosphorus268 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2 mcg
Vitamin C43 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.4 mg
Folate106 mcg
Choline300 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 24. The excerpt below is the record exactly as published.
Rice Cake. — Take about four ounces of rice flour, sift three ounces of wheat flour into it, add eight ounces of granulated sugar, the rind of a lemon grated fine, six eggs
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