Rice Cakes

Name: Rice Cakes
Ingredients: a pint of rice; a teacupful of cornflour; two well-beaten eggs; a pinch of salt; a tablespoonful of liquefied butter

From Bread, cakes, and biscuits, 1902

Presented as published in 1902. 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

1861Calories

46 gProtein

374 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories1861 kcal

Protein46 g

Carbohydrates374 g

Fiber13 g

Sugars1.5 g

Total Fat27 g

Saturated Fat4.4 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat4.6 g

Omega-30 g

Cholesterol403 mg

Sodium167 mg

Potassium917 mg

Calcium165 mg

Iron20 mg

Magnesium210 mg

Phosphorus927 mg

Zinc7.2 mg

Copper1.1 mg

Manganese4.4 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.9 mg

Vitamin K1 mcg

Vitamin B61.2 mg

Vitamin B120.9 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)17 mg

Folate896 mcg

Choline340 mg

Caffeine0 mg

Water132 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 38. The excerpt below is the record exactly as published.

Rice Cakes. — Boil a pint of rice till quite tender, when you add to it a teacupful of cornflour, two well-beaten eggs, a pinch of salt, and enough milk to make it all into a nice batter, then stir in quickly a tablespoonful of liquefied butter

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