Rice Griddle Cakes

Name: Rice Griddle Cakes
Ingredients: one and a half cups cold rice; two cups flour; two eggs; one heaping teaspoonful baking powder; milk to make a thin batter; half a teaspoonful salt

From Physical culture cook book, 1901

Presented as published in 1901. 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

1063Calories

40 gProtein

196 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories1063 kcal

Protein40 g

Carbohydrates196 g

Fiber0 g

Sugars0.4 g

Total Fat13 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium1784 mg

Potassium480 mg

Calcium365 mg

Iron16 mg

Magnesium80 mg

Phosphorus566 mg

Zinc3.1 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)17 mg

Folate448 mcg

Choline294 mg

Caffeine0 mg

Water101 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 12. The excerpt below is the record exactly as published.

Rice Griddle Cakes. — One and a half cups cold rice, two cups flour, two eggs, one heaping teaspoonful baking powder, milk to make a thin batter, half a teaspoonful salt

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