Rice Fritters
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
1203Calories
47 gProtein
178 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories1203 kcal
Protein47 g
Carbohydrates178 g
Fiber2.3 g
Sugars37 g
Total Fat53 g
Saturated Fat14 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol679 mg
Sodium410 mg
Potassium1147 mg
Calcium737 mg
Iron10 mg
Magnesium121 mg
Phosphorus998 mg
Zinc5.9 mg
Copper0.5 mg
Manganese2 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E2 mg
Vitamin K0.6 mcg
Vitamin B60.8 mg
Vitamin B124 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)8.1 mg
Folate480 mcg
Choline538 mg
Caffeine0 mg
Water569 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 14. The excerpt below is the record exactly as published.
Rice Fritters. — 1 cup rice, 1 pint milk, 3 eggs, 1 tablespoon sugar, 2 tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.