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Rice Fritters
From Soyer's standard cookery, 1912
Serves 2
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
Nutrition per serving
730Calories
22 gProtein
126 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories730 kcal
Protein22 g
Carbohydrates126 g
Fiber0.7 g
Sugars69 g
Total Fat16 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium203 mg
Potassium536 mg
Calcium351 mg
Iron1.6 mg
Magnesium55 mg
Phosphorus463 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D3.8 mcg
Vitamin C3.6 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.2 mg
Folate48 mcg
Choline265 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 191. The excerpt below is the record exactly as published.
Rice Fritters. Take a pint of milk, five ounces of rice flour, an ounce of crushed macaroons, a quarter of a pound of sugar, and the grated rind of a lemon, and make into a batter. Stir well over the fire, add three beaten eggs
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