vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Rice Fritters
From Tried favourites cookery book, 1909
Serves 1
Plainer fritters can be made with 2 teacupfuls rice in 6 teacupfuls water.
Presented as published in 1909. 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
978Calories
44 gProtein
138 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories978 kcal
Protein44 g
Carbohydrates138 g
Fiber2.2 g
Sugars1.1 g
Total Fat25 g
Saturated Fat8.1 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol930 mg
Sodium364 mg
Potassium541 mg
Calcium188 mg
Iron12 mg
Magnesium73 mg
Phosphorus691 mg
Zinc5.1 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.8 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B122.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7.3 mg
Folate510 mcg
Choline745 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 73. The excerpt below is the record exactly as published.
Rice Fritters. i lb. Ground Rice, boiled in ^ pint Water; 4 Eggs, teaspoonful Parsley, and teaspoonful chopped Onion. Form into fritters and fry. Potato Fritters. 1 lb. mashed Potatoes, li oz. Bread Crumbs, 4 or 5 Eggs. Form into fritters and fry. Rice Fritters. 6 oz. Rice, 5 Eggs, probably IJ pints Water
Cook this with the app: pantry check, scaling, and the assistant.