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Rice Griddle-Cakes

Name: Rice Griddle-Cakes
Yield: 2 servings
Ingredients: two cupfuls of cold boiled rice; one pint of flour; one teaspoonful sugar; one-half teaspoonful salt; one and one-half teaspoonfuls baking powder; one egg; a little more than half a pint of milk

From Original White House Cookbook, 1887

Serves 2

Serve with maple syrup.

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

578Calories

21 gProtein

106 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories578 kcal

Protein21 g

Carbohydrates106 g

Fiber0 g

Sugars8 g

Total Fat8.1 g

Saturated Fat3 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol108 mg

Sodium1020 mg

Potassium389 mg

Calcium384 mg

Iron7.9 mg

Magnesium52 mg

Phosphorus381 mg

Zinc1.7 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1.7 mcg

Vitamin C0 mg

Vitamin A79 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.6 mg

Folate212 mcg

Choline95 mg

Caffeine0 mg

Water139 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 168. The excerpt below is the record exactly as published.

RICE GRIDDLE-CAKES. Two CUPFULS of cold boiled rice, one pint of flour, one teaspoonful sugar, one-half teaspoonful salt, one and one-half teaspoon fuls baking powder, one egg, a little more than half a pint of milk

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