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Rice Cakes
From The home cook book, 1905
Serves 3
Use beef suet for greasing the griddle.
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
669Calories
23 gProtein
121 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein23 g
Carbohydrates121 g
Fiber0.8 g
Sugars8 g
Total Fat14 g
Saturated Fat4.2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol154 mg
Sodium1205 mg
Potassium473 mg
Calcium426 mg
Iron8.2 mg
Magnesium61 mg
Phosphorus454 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.3 mg
Folate286 mcg
Choline130 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 135. The excerpt below is the record exactly as published.
one teacup of rice already boiled soft. Mix into it two or three beaten eggs, one even teaspoon of salt, one table- spoon of melted butter, two teacups of flour, in which two heaping teaspoons of baking powder have been mixed. Stir well together, and add one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.