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Rice Griddle Cakes
From The household cook book, 1902
Serves 1
These are light, digestible, and especially nice for invalids.
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
631Calories
30 gProtein
19 gCarbs
47 gFat
Full nutrition (30 nutrients)
Calories631 kcal
Protein30 g
Carbohydrates19 g
Sugars5.9 g
Total Fat47 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium47 mg
Potassium204 mg
Calcium153 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus140 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin A39 mcg
Vitamin E8.5 mg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.2 mg
Folate25 mcg
Choline22 mg
Water187 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 220. The excerpt below is the record exactly as published.
RICE GRIDDLE CAKES.— To 1 cup boiled rice add | cup milk, the yolks of 3 eggs, 2 tablespoons flour and a little salt; then WAFFLES 285 beat the whites of the eggs to a stiff froth, stir them with the other ingredients and fry as soon as possible after they are added, on a hot, buttered griddle. These are light, digestible, and especially nice for invalids. RAISED GRIDDLE CAKES.— At night scald 1 cup white corn- meal with 2 cups boiling water; while warm stir in 2 cups flour, 2 cups milk
Cook this with the app: pantry check, scaling, and the assistant.