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Rice Griddle-cakes
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
461Calories
19 gProtein
59 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein19 g
Carbohydrates59 g
Fiber0 g
Sugars9 g
Total Fat17 g
Saturated Fat8.4 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol222 mg
Sodium1779 mg
Potassium431 mg
Calcium528 mg
Iron4.9 mg
Magnesium46 mg
Phosphorus450 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A185 mcg
Vitamin E0.8 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.5 mg
Folate124 mcg
Choline181 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 14. The excerpt below is the record exactly as published.
Rice Griddle=cakes. 11^ cups milk. 2 eggs, beaten separately. 1 cup boiled rice. 1 cup flour. 1 teaspoon salt. 2 teaspoons baking-powder. 1 tablespoon melted butter
Cook this with the app: pantry check, scaling, and the assistant.