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Rice Griddle-Cakes

Name: Rice Griddle-Cakes
Yield: 6 servings
Ingredients: 1/2 cup of rice; 1 qt. of milk; the yolks of 4 eggs; 2 cups of flour; 2 teaspoons of baking powder; a little salt

From The Cook County cook book, 1912

Serves 6

Submitted by Mrs. J. C. Jeffries, Winnetka, 111.

Presented as published in 1912. 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

247Calories

8 gProtein

45 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories247 kcal

Protein7.5 g

Carbohydrates45 g

Fiber0.2 g

Sugars0.3 g

Total Fat3.9 g

Saturated Fat1.2 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol123 mg

Sodium1782 mg

Potassium93 mg

Calcium120 mg

Iron3.5 mg

Magnesium16 mg

Phosphorus143 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A45 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.4 mg

Folate118 mcg

Choline95 mg

Caffeine0 mg

Water16 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 77. The excerpt below is the record exactly as published.

RICE GRIDDLE-CAKES.— Boil ^ cup of rice; when cold mix with 1 qt. of milk, the yolks of 4 eggs and 2 cups of flouh* sifted with 2 teaspoons of baking powder with a little salt

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