vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Fritters
From Soyer's standard cookery, 1912
Serves 5
Incomplete recipe.
Presented as published in 1912. 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
No method was recorded for this recipe.
Nutrition per serving
561Calories
17 gProtein
81 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein17 g
Carbohydrates81 g
Fiber0.8 g
Sugars48 g
Total Fat23 g
Saturated Fat7.3 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol197 mg
Sodium181 mg
Potassium561 mg
Calcium399 mg
Iron2.3 mg
Magnesium50 mg
Phosphorus421 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.6 mcg
Vitamin C3 mg
Vitamin A158 mcg
Vitamin E1.5 mg
Vitamin K3.7 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.8 mg
Folate101 mcg
Choline175 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 203. The excerpt below is the record exactly as published.
Rice Fritters. INGREDIENTS. — Six ounces of rice, three ounces of sugar, 294 STANDARD COOKERY. one ounce of butter, six ounces of orange marmalade, four eggs, -three pints of milk, frying-batter, frying-fat
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