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Rice Cakes

Name: Rice Cakes
Yield: 1 servings
Ingredients: 1 cup flour; 2 eggs; 2 teaspoons baking powder; 1 tablespoon melted butter; 1 cup boiled rice; Milk

From The Institute cook book, 1913

Serves 1

Presented as published in 1913. 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

718Calories

27 gProtein

101 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories718 kcal

Protein27 g

Carbohydrates101 g

Fiber0 g

Sugars1.6 g

Total Fat23 g

Saturated Fat10 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol404 mg

Sodium1096 mg

Potassium351 mg

Calcium635 mg

Iron9.8 mg

Magnesium51 mg

Phosphorus556 mg

Zinc2.3 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A260 mcg

Vitamin E1.4 mg

Vitamin K1.2 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.6 mg

Folate248 mcg

Choline301 mg

Caffeine0 mg

Water113 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 110. The excerpt below is the record exactly as published.

RICE CAKES 1 cup flour 2 eggs 2 teaspoons baking powder 1 tablespoon melted butter Milk 1 cup boiled rice

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