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Rice Griddle-Cakes

Name: Rice Griddle-Cakes
Yield: 3 servings
Ingredients: one-half of a teacupful of rice; one quart of milk; the yolks of four eggs; two teacupfuls of flour; two teaspoonfuls of baking-powder; a little salt

From The national course in home economics, 1917

Serves 3

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

683Calories

25 gProtein

105 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories683 kcal

Protein25 g

Carbohydrates105 g

Fiber0.4 g

Sugars16 g

Total Fat18 g

Saturated Fat8.3 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol284 mg

Sodium3684 mg

Potassium661 mg

Calcium629 mg

Iron6.9 mg

Magnesium70 mg

Phosphorus606 mg

Zinc2.8 mg

Copper0.2 mg

Manganese1 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A190 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1 mg

Niacin (B3)7.2 mg

Folate235 mcg

Choline245 mg

Caffeine0 mg

Water310 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 113. The excerpt below is the record exactly as published.

RICE GRIDDLE-CAKES. Take one-half of a teacupful of rice and boil; when cold mix with one quart of milk, the yolks of four eggs and two teacupfuls of flour sifted with two teaspoonfuls of baking-powder with a little salt

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