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Rice Fritters

Name: Rice Fritters
Yield: 2 servings
Ingredients: Boil a cup of rice; in a pint of milk; the yolks of three eggs; one tablespoon of sugar; a small spoon of salt; two tablespoons of butter

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 2

Presented as published in 1902. 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

601Calories

24 gProtein

89 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories601 kcal

Protein24 g

Carbohydrates89 g

Fiber1.2 g

Sugars18 g

Total Fat27 g

Saturated Fat7 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol340 mg

Sodium5055 mg

Potassium575 mg

Calcium372 mg

Iron5.2 mg

Magnesium61 mg

Phosphorus499 mg

Zinc3 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3.8 mcg

Vitamin C0 mg

Vitamin A198 mcg

Vitamin E1 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B122 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4 mg

Folate240 mcg

Choline269 mg

Caffeine0 mg

Water284 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 142. The excerpt below is the record exactly as published.

Bice Fritters Boil a cup of rice in a pint of milk until the lice is soft and the milk is absorbed. Take from the fire and add the yolks of three eggs, one tablespoon of sug^r, a small spoon of salt, and two tablespoons of butter

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