vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Fritters
From The new Annie Dennis cook book, 1905
Serves 2
Omit sugar if desired.
Presented as published in 1905. 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
60Calories
3 gProtein
2 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein3.2 g
Carbohydrates2.3 g
Fiber0 g
Sugars2.2 g
Total Fat4.2 g
Saturated Fat1.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol98 mg
Sodium619 mg
Potassium35 mg
Calcium15 mg
Iron0.4 mg
Magnesium3.1 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A55 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 115. The excerpt below is the record exactly as published.
Rice Fritters Take a teacupf ul of cold rice, add one teaspoonf ul of melted butter, one of sugar and one-half of salt; add this to one well beaten egg and sufficient milk to make a stiif paste
Cook this with the app: pantry check, scaling, and the assistant.