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Rice Fritters
From Vegetarian cookery, 1891
Serves 3
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
707Calories
19 gProtein
69 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein19 g
Carbohydrates69 g
Fiber0.5 g
Sugars27 g
Total Fat40 g
Saturated Fat21 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol348 mg
Sodium176 mg
Potassium638 mg
Calcium327 mg
Iron3.7 mg
Magnesium55 mg
Phosphorus418 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.9 mcg
Vitamin C103 mg
Vitamin A165 mcg
Vitamin E1.4 mg
Vitamin K2.1 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate119 mcg
Choline227 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 88. The excerpt below is the record exactly as published.
Rice Fritters. Four ounces of rice, one pint of milk, half a pint of cream, six ounces of cunnnts, two ounces of sugar, and four eggs. Boil the rice, adding a little salt, in a pint of milk, till rather thick, pour it into a basin ; when cool, add the cream, sugar, currants, the eggs, well beaten, a little cinnamon, a few drops of almond flavour, and as much flour as will make it a thick bat- te
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