Rice Griddle Cakes

Name: Rice Griddle Cakes
Ingredients: two breakfastcupfuls of cold boiled rice; three well beaten eggs; loz. of butter melted; a pint of milk; £lb. of flour; two heaped teaspoonfuls of baking powder

From Bread, cakes, and biscuits, 1902

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

1342Calories

60 gProtein

201 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories1342 kcal

Protein60 g

Carbohydrates201 g

Fiber0 g

Sugars24 g

Total Fat45 g

Saturated Fat14 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol650 mg

Sodium1345 mg

Potassium1251 mg

Calcium1250 mg

Iron16 mg

Magnesium139 mg

Phosphorus1231 mg

Zinc5.6 mg

Copper0.5 mg

Manganese1.8 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.7 mg

Vitamin B124 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)2.4 mg

Niacin (B3)16 mg

Folate433 mcg

Choline528 mg

Caffeine0 mg

Water569 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.

Rice Griddle Cakes. — Rub two breakfastcupfuls of cold boiled rice through a sieve, -work into it three well beaten eggs, then loz. of butter melted, and, lastly, a pint of milk and £lb. of flour ; beat this all to a smooth mass, mix ROLLS, &c. 61 in'. thoroughly two heaped teaspoonfuls of baking powder

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