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Rice Cakes
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. 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
313Calories
7 gProtein
40 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein7.3 g
Carbohydrates40 g
Fiber0.6 g
Sugars0.1 g
Total Fat13 g
Saturated Fat6.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol123 mg
Sodium161 mg
Potassium119 mg
Calcium110 mg
Iron2.7 mg
Magnesium17 mg
Phosphorus146 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate120 mcg
Choline76 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 11. The excerpt below is the record exactly as published.
RICE CAKES Cook 1 cup of rice, and add to it ^ cup of cream, 1 teaspoon baking-powder, 2 tablespoons flour, 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.