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Rice Crumpets (Madeleines au Riz) a la Anna Maria
From The Swedish, French, American cook book, 1918
Serves 2
Serve for breakfast, luncheon, or supper.
Presented as published in 1918. 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
581Calories
20 gProtein
111 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein20 g
Carbohydrates111 g
Fiber0 g
Sugars13 g
Total Fat12 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol202 mg
Sodium424 mg
Potassium241 mg
Calcium379 mg
Iron8.4 mg
Magnesium41 mg
Phosphorus676 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate224 mcg
Choline147 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 616. The excerpt below is the record exactly as published.
Rice Crumpets ( Madeleines au Riz ) a la Anna Maria Cook the rice until creamy. To one cup of cold rice take two cups flour, two eggs, two teaspoons Royal baking powder, one tablespoon butter, and two tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.