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Rice Griddle Cakes
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Presented as published in 1902. 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
635Calories
20 gProtein
88 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein20 g
Carbohydrates88 g
Fiber0.8 g
Sugars8.1 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol234 mg
Sodium295 mg
Potassium441 mg
Calcium343 mg
Iron5.9 mg
Magnesium52 mg
Phosphorus412 mg
Zinc2.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A224 mcg
Vitamin E1 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.5 mg
Folate227 mcg
Choline182 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 203. The excerpt below is the record exactly as published.
one cup of rice and drain, and cover with boUing water. Cook about half an hour, or until the grains are tender. Drain in a colander. Prepare the foUowing bat- ter : Sift one teaspoon of baking powder with one cup of flour and add a pinch of salt. With this mix one pint of milk with three well-beaten eggs and add three tablespoons of melted butter
Cook this with the app: pantry check, scaling, and the assistant.