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Rice Griddle Cakes

Name: Rice Griddle Cakes
Yield: 2 servings
Ingredients: 2 cups hot boiled rice; 2 cups flour; 3^ teaspoon salt; 2 eggs; 2 cups milk; 4 teaspoons baking powder

From Delta Gamma cook book, 1922

Serves 2

Recipe by Grace Johnston (Omicron).

Presented as published in 1922. 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

681Calories

28 gProtein

111 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories681 kcal

Protein28 g

Carbohydrates111 g

Fiber0 g

Sugars12 g

Total Fat14 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol215 mg

Sodium1690 mg

Potassium607 mg

Calcium874 mg

Iron8.9 mg

Magnesium71 mg

Phosphorus675 mg

Zinc2.6 mg

Copper0.2 mg

Manganese1 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.7 mg

Folate224 mcg

Choline190 mg

Caffeine0 mg

Water266 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 48. The excerpt below is the record exactly as published.

Rice Griddle Cakes 2 cups hot boiled rice 2 cups flour 3^ teaspoon salt 2 eggs 2 cups milk 4 teaspoons baking powder

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