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Rice Dodgers
From The national course in home economics, 1917
Serves 6
The dodgers must not touch the bottom of the pot. Serve with hot coffee.
Presented as published in 1917. 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
235Calories
4 gProtein
51 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein4.4 g
Carbohydrates51 g
Fiber0.7 g
Sugars17 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol31 mg
Sodium63 mg
Potassium64 mg
Calcium33 mg
Iron2 mg
Magnesium12 mg
Phosphorus78 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate95 mcg
Choline27 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 306. The excerpt below is the record exactly as published.
RICE DODGERS. Boil soft one-half pound of rice in salted water; when cold add one egg, one-half cupful of sugar and one-half package self-rising flour. Soak a slice of bread
Cook this with the app: pantry check, scaling, and the assistant.