Rice Griddle Cakes

Name: Rice Griddle Cakes
Ingredients: 2 cups cold boiled rice; 1 pint flour; 1 teaspoon sugar; teaspoon salt; teaspoons Royal Baking Powder; 1 egg; little more than pint milk

From The royal baker and pastry cook, 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

1376Calories

54 gProtein

229 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories1376 kcal

Protein54 g

Carbohydrates229 g

Fiber0 g

Sugars34 g

Total Fat28 g

Saturated Fat13 g

Monounsaturated Fat6 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol259 mg

Sodium3341 mg

Potassium1325 mg

Calcium1479 mg

Iron16 mg

Magnesium149 mg

Phosphorus1865 mg

Zinc5 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D6.8 mcg

Vitamin C0 mg

Vitamin A275 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B123.7 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)18 mg

Folate425 mcg

Choline255 mg

Caffeine0 mg

Water600 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 20. The excerpt below is the record exactly as published.

Rice Griddle Cakes. — 2 cups cold boiled rice, 1 pint flour, 1 teaspoon sugar, teaspoon salt, teaspoons Royal BaMng Powder, 1 egg, little more than pint milk. Sift to- gether flour, sugar, salt, and powder ; add rice free from lumps, diluted with beaten egg and milk; mix into smooth batter. Have griddle well heated, bake nice brown, not too thick ; serve with maple syrup. Crushed Wheat Griddle Cakes. — 1 cup crushed wheat, pints flour, 1 teaspoon brown sugar, ^ teaspoon salt, 2 teaspoons Royal Baking Powder

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