vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Rice Griddle-cakes
From Miss Parloa's kitchen companion, 1887
Serves 3
Substitute half a pint of cream for the tablespoon of butter if desired.
Presented as published in 1887. 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
645Calories
25 gProtein
109 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein25 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat15 g
Saturated Fat4.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol216 mg
Sodium1070 mg
Potassium485 mg
Calcium340 mg
Iron8.1 mg
Magnesium59 mg
Phosphorus432 mg
Zinc2.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A132 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.7 mg
Folate224 mcg
Choline176 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 301. The excerpt below is the record exactly as published.
a table-spoonful of sugar, and half a teaspoonful of salt. Beat two eggs, the whites and yolks separately. Dis- solve a teaspoonful of soda in two table-spoonfuls of cold water, and stir into one pint of sour milk. Add this to the dry mixture, and when both are well mixed, add the beaten eggs and a heaping table-spoonful of melted butter. Fry the same as any other griddle-cakes. * Rice Griddle-cakes. These are extra nice. Put a pint of boiled rice to a pint of milk, to stand over night, and in the morning add a pint and a half of flour, a teaspoonful of salt, a 576 MISS PARLOA'S KITCHEN COMPANION. table-spoonful of sugar, and a table-spoonful of melted butter. Beat the mixture well, and add three well- beaten eggs and a pint of milk in which a teaspoonful of baking-powder
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