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Rice Fritters
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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
1038Calories
47 gProtein
139 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1038 kcal
Protein47 g
Carbohydrates139 g
Fiber2.6 g
Sugars1.1 g
Total Fat29 g
Saturated Fat8.1 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol930 mg
Sodium649 mg
Potassium641 mg
Calcium193 mg
Iron12 mg
Magnesium79 mg
Phosphorus725 mg
Zinc5.4 mg
Copper0.6 mg
Manganese2 mg
Vitamin D5 mcg
Vitamin C5.1 mg
Vitamin A400 mcg
Vitamin E2.8 mg
Vitamin K0.9 mcg
Vitamin B60.8 mg
Vitamin B122.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8 mg
Folate521 mcg
Choline745 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 48. The excerpt below is the record exactly as published.
Rice Fritters. Six ounces of rice, and five eggs. Boil the rice, till quite soft, in as much water as it will absorb ; put it in a basin, and when nearly cold, add the eggs well beaten ; season with pepper and salt ; fry it in fritters of a light-brown colour, and serve ivith broivn sauce. No. 70. — Ground Rice FnirrERS. Quarter of a pound of coarsely ground rice, four eggs, a tea- spoonful of parsley, and a tea-spoonful of onions, both finely chopped. o 82 VEGETARIAN COOKERY. Boil the rice in about half a pint of water, let it cool about ten minutes ; add the eggs and herbs ; season with pepper and salt ; fry the fritters in butter, and serve with brown sauce
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