RICE CAKE
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Bake for 35-45 minutes in a moderate oven.
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
2990Calories
57 gProtein
628 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories2990 kcal
Protein57 g
Carbohydrates628 g
Fiber1.4 g
Sugars403 g
Total Fat33 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium444 mg
Potassium634 mg
Calcium189 mg
Iron6.1 mg
Magnesium102 mg
Phosphorus859 mg
Zinc7.3 mg
Copper0.8 mg
Manganese2.6 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)3.8 mg
Folate186 mcg
Choline882 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 82. The excerpt below is the record exactly as published.
RICE CAKE. One cupful of batter, two of sugar, two and one-fourth of rice floor, six eggs, the juice and rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.