Rice Cakes

Name: Rice Cakes
Ingredients: 1 egg, white and yolk beaten separately; % cup of milk; % pint of flour; % teacup of cooked rice; 1 teaspoonful of bakin powder

From Dr. Fenner's peoples remedies for the family cook book, 1903

Presented as published in 1903. 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

721Calories

26 gProtein

129 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories721 kcal

Protein26 g

Carbohydrates129 g

Fiber0.4 g

Sugars6.1 g

Total Fat11 g

Saturated Fat3.9 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol201 mg

Sodium591 mg

Potassium454 mg

Calcium471 mg

Iron9.5 mg

Magnesium66 mg

Phosphorus493 mg

Zinc2.5 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1 mg

Niacin (B3)9.9 mg

Folate276 mcg

Choline171 mg

Caffeine0 mg

Water219 g

As published

This recipe was extracted from Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 10. The excerpt below is the record exactly as published.

Rice Cakes. 1 egg, white and yolk beaten separately; % cup of milk; % pint of flour; % teacup of cooked rice; 1 teaspoonful of bakin powder

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