Rice Fritters
From Chafing dish possibilities, 1898
Serve with currant jelly or as a dessert with wine sauce.
Presented as published in 1898. 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
580Calories
20 gProtein
83 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein20 g
Carbohydrates83 g
Fiber1.2 g
Sugars12 g
Total Fat28 g
Saturated Fat7.9 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol428 mg
Sodium2451 mg
Potassium509 mg
Calcium375 mg
Iron4.8 mg
Magnesium54 mg
Phosphorus483 mg
Zinc2.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A208 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4 mg
Folate255 mcg
Choline327 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 24. The excerpt below is the record exactly as published.
Rice Fritters Wash one-half cup rice, add to one-half cup boiling water with one teaspoon salt. Cover, and steam until rice has absorbed water ; then add one cup milk and steam until rice is soft. Add yolks of two eggs and one tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.