Rice Cakes

Name: Rice Cakes
Ingredients: One quart of sifted flour; two cups of cold boiled rice; two teaspoonfuls salt; four eggs, beaten light; milk enough stirred into the flour to make a tolerably thick batter

From Manual for army cooks, 1896

Presented as published in 1896. 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

2122Calories

80 gProtein

389 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories2122 kcal

Protein80 g

Carbohydrates389 g

Fiber0 g

Sugars0.7 g

Total Fat26 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium4960 mg

Potassium959 mg

Calcium210 mg

Iron32 mg

Magnesium158 mg

Phosphorus938 mg

Zinc6.2 mg

Copper0.9 mg

Manganese3.9 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)3.1 mg

Niacin (B3)34 mg

Folate897 mcg

Choline588 mg

Caffeine0 mg

Water202 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 75. The excerpt below is the record exactly as published.

RICE CAKES. One quart of sifted flour ; two cups of cold boiled rice; two teaspoonfuls salt ; four eggs, beaten light; milk enough stirred into the flour to make a toler- ably thick batt

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