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Rice Griddle Cakes

Name: Rice Griddle Cakes
Yield: 6 servings
Ingredients: one quart of cold boiled rice; five gills of milk; one quart of milk; nearly as much flour; two eggs well beaten

From The national course in home economics, 1917

Serves 6

Fine bread-crumbs or rusked bread mixed with the rice improve this cake.

Presented as published in 1917. 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

197Calories

11 gProtein

16 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories197 kcal

Protein11 g

Carbohydrates16 g

Fiber0 g

Sugars13 g

Total Fat10 g

Saturated Fat5.4 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol94 mg

Sodium124 mg

Potassium425 mg

Calcium335 mg

Iron0.5 mg

Magnesium35 mg

Phosphorus304 mg

Zinc1.4 mg

Copper0 mg

Manganese0 mg

Vitamin D2.9 mcg

Vitamin C0 mg

Vitamin A111 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B121.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Folate15 mcg

Choline96 mg

Caffeine0 mg

Water246 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 306. The excerpt below is the record exactly as published.

RICE GRIDDLE CAKES. Soak over night one quart of cold boiled rice in five gills of milk; the next morning add one quart of milk and stir in nearly as much flour, and two eggs well beaten

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