vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Cakes
From Lessons in cooking through preparation of meals, 1912
Serves 4
If desired, the nutmeg may be omitted and 2 tablespoons grated cheese added.
Presented as published in 1912. 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
30Calories
2 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories30 kcal
Protein1.6 g
Carbohydrates3.2 g
Fiber0 g
Sugars3.2 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium17 mg
Calcium7 mg
Iron0.2 mg
Magnesium1.5 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water9.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 92. The excerpt below is the record exactly as published.
RICE CAKES BREAD AND BUTTER HONEY COFFEE Rice Cakes To 2 c boiled rice add i egg, i T sugar, and a sprinkling of nutmeg. If not soft enough add a little milk or cream, or melted butter
Cook this with the app: pantry check, scaling, and the assistant.