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Rice Griddle Cakes

Name: Rice Griddle Cakes
Yield: 2 servings
Ingredients: Two and a half cups of flour; one-half cup cold cooked rice; one tablespoonful of baking powder; one-half teaspoonful of salt; one-quarter cup of sugar; one and a half cups of milk; one egg; two tablespoonfuls of melted butter

From Soyer's standard cookery, 1912

Serves 2

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

916Calories

26 gProtein

157 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories916 kcal

Protein26 g

Carbohydrates157 g

Fiber0 g

Sugars34 g

Total Fat22 g

Saturated Fat11 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol144 mg

Sodium1398 mg

Potassium527 mg

Calcium664 mg

Iron10 mg

Magnesium69 mg

Phosphorus552 mg

Zinc2.2 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A191 mcg

Vitamin E0.7 mg

Vitamin K1 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)11 mg

Folate263 mcg

Choline109 mg

Caffeine0 mg

Water198 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 241. The excerpt below is the record exactly as published.

Rice Griddle Cakes. Two and a half cups of flour, one-half cup cold cooked rice, one tablespoonful of baking powder, one-half teaspoonful of salt, one-quarter cup of sugar, one and a half cups of milk, one egg, two tablespoonfuls of melted butter

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