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Rice Drop Cakes
From Virginia Cookery-book, 1884
Serves 2
Presented as published in 1884. 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
654Calories
15 gProtein
130 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein15 g
Carbohydrates130 g
Fiber6.1 g
Sugars8.4 g
Total Fat12 g
Saturated Fat2.6 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol30 mg
Sodium1225 mg
Potassium407 mg
Calcium156 mg
Iron1.7 mg
Magnesium65 mg
Phosphorus280 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A56 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate47 mcg
Choline35 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 19. The excerpt below is the record exactly as published.
Rice Drop Cakes. Half a pint of small hominy boiled, half a pint of milk, a pint of corn meal sifted, or rice flour, a large table- spoonful of butter, and a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.