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Rice Griddle Cakes
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
796Calories
28 gProtein
111 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories796 kcal
Protein28 g
Carbohydrates111 g
Fiber0 g
Sugars12 g
Total Fat27 g
Saturated Fat9.4 g
Monounsaturated Fat9 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol215 mg
Sodium1690 mg
Potassium607 mg
Calcium874 mg
Iron8.9 mg
Magnesium71 mg
Phosphorus675 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate224 mcg
Choline190 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 15. The excerpt below is the record exactly as published.
Rice Griddle Cakes 1 cupful boiled rice 1 egg 1 tablespoonful shortening 1 cupful flour 1 cupful milk 2 teaspoonfuls baking powder Yq teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.