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Rice Cakes
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
568Calories
27 gProtein
74 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein27 g
Carbohydrates74 g
Fiber0 g
Sugars16 g
Total Fat18 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium376 mg
Potassium682 mg
Calcium538 mg
Iron5.6 mg
Magnesium67 mg
Phosphorus574 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)5.5 mg
Folate152 mcg
Choline254 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 76. The excerpt below is the record exactly as published.
RICE CAKES. Boiled rice, y2 cup. Salt, a pinch. Milk, 4 cups. Flour, y2 pound. Eggs, 4. Baking powder, 1 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.