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Rice Gem Cakes

Name: Rice Gem Cakes
Yield: 1 servings
Ingredients: one pint soft boiled rice; a teacup flour; a tablespoonful butter; a little salt; two well beaten eggs; milk enough to make a batter

From The household (of the Detroit free press), 1886

Serves 1

Presented as published in 1886. 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

617Calories

27 gProtein

99 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories617 kcal

Protein27 g

Carbohydrates99 g

Fiber0 g

Sugars1.6 g

Total Fat23 g

Saturated Fat3.6 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol406 mg

Sodium155 mg

Potassium349 mg

Calcium112 mg

Iron8.8 mg

Magnesium49 mg

Phosphorus361 mg

Zinc2.3 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A168 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1 mg

Niacin (B3)8.6 mg

Folate248 mcg

Choline298 mg

Caffeine0 mg

Water113 g

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 343. The excerpt below is the record exactly as published.

RICE GEM CAKES. To one pint soft boiled rice, add a teacup flour, a tablespoonful but- ter, a little salt, two well beaten eggs, milk enough to make a batter

Cook this with the app: pantry check, scaling, and the assistant.