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Rice Corn Cake
From Miss Parloa's kitchen companion, 1887
Serves 3
This is a moist, sweet, and delicious corn cake.
Presented as published in 1887. 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
550Calories
28 gProtein
62 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories550 kcal
Protein28 g
Carbohydrates62 g
Fiber1.5 g
Sugars21 g
Total Fat21 g
Saturated Fat9.3 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol411 mg
Sodium1046 mg
Potassium700 mg
Calcium460 mg
Iron3 mg
Magnesium67 mg
Phosphorus580 mg
Zinc3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5.1 mcg
Vitamin C0 mg
Vitamin A268 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1.7 mg
Folate81 mcg
Choline355 mg
Caffeine0 mg
Water368 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 426. The excerpt below is the record exactly as published.
Rice Corn Cake. Put a quart of milk and a pint of boiled rice into a double-boiler. Into a large bowl put a cupful and three- quarters of corn meal, one-third of a cupful of flour, one teaspoonful of salt, and one table-spoonful of sugar. When the milk and rice are found to be boiling, pour gradually over the dry ingredients, and beat the mixture very thoroughly. Beat six eggs
Cook this with the app: pantry check, scaling, and the assistant.