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Rice Fritters

Name: Rice Fritters
Yield: 1 servings
Ingredients: 3 tablespoonfuls of rice; 4 well beaten eggs; ½ lb. of currants; grated lemon peel; nutmeg; sugar; flour

From The Ideal cook book, 1899

Serves 1

Presented as published in 1899. 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

31 gProtein

63 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories550 kcal

Protein31 g

Carbohydrates63 g

Fiber0.4 g

Sugars0.8 g

Total Fat20 g

Saturated Fat6.4 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol744 mg

Sodium290 mg

Potassium1045 mg

Calcium246 mg

Iron8.4 mg

Magnesium87 mg

Phosphorus568 mg

Zinc3.6 mg

Copper0.4 mg

Manganese1 mg

Vitamin D4 mcg

Vitamin C411 mg

Vitamin A347 mcg

Vitamin E4.4 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)2.2 mg

Folate171 mcg

Choline590 mg

Caffeine0 mg

Water342 g

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 118. The excerpt below is the record exactly as published.

Rice Fritters—lIngredients—3 tablespoonfuls of rice, 4 well beaten eggs, % |b. of currants, grated lemon peel, nutmeg and sugar to taste, flour

Cook this with the app: pantry check, scaling, and the assistant.