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Rice Fritters

Name: Rice Fritters
Yield: 2 servings
Ingredients: Two cups flour; two cups milk; two eggs; one-half cup cooked rice; one teaspoon baking powder; salt

From The Toronto Cook Book, 1915

Serves 2

Presented as published in 1915. 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

735Calories

29 gProtein

122 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories735 kcal

Protein29 g

Carbohydrates122 g

Fiber0.2 g

Sugars12 g

Total Fat15 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol215 mg

Sodium5252 mg

Potassium622 mg

Calcium489 mg

Iron8.7 mg

Magnesium75 mg

Phosphorus548 mg

Zinc2.8 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)9.4 mg

Folate250 mcg

Choline191 mg

Caffeine0 mg

Water296 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 120. The excerpt below is the record exactly as published.

Rice Fritters Two cups flour, two cups milk, two eggs, one-half cup cooked rice, one teaspoon baking powder, salt

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