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Rice Cakes

Name: Rice Cakes
Yield: 1 servings
Ingredients: One cup soft boiled rice; one-half cup milk; the yolks of three eggs; two tablespoons flour; a little salt

From The new home cook book, 1896

Serves 1

Nice for invalids.

Presented as published in 1896. 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

631Calories

30 gProtein

19 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories631 kcal

Protein30 g

Carbohydrates19 g

Fiber0 g

Sugars5.9 g

Total Fat47 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol15 mg

Sodium9747 mg

Potassium206 mg

Calcium159 mg

Iron1 mg

Magnesium19 mg

Phosphorus140 mg

Zinc0.6 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E8.5 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.2 mg

Folate25 mcg

Choline22 mg

Caffeine0 mg

Water187 g

As published

This recipe was extracted from The new home cook book (1896), page 126. The excerpt below is the record exactly as published.

EICE CAKES. Mrs. Lunt, Evanston. One cup soft boiled rice, add one-half cup milk, the yolks of three eggs, two tablespoons flour, a little salt

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