Rice Griddle Cakes

Name: Rice Griddle Cakes
Ingredients: 1 cup boiled rice; 1 cup milk; the yolks of two eggs; ? cup flour; } teaspoon salt; 3 teaspoons Blue Ribbon baking powder; 1 tablespoon melted butter

From Blue Ribbon and Pure Gold cook book, 1905

Presented as published in 1905. 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

622Calories

28 gProtein

64 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories622 kcal

Protein28 g

Carbohydrates64 g

Fiber0 g

Sugars12 g

Total Fat29 g

Saturated Fat14 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol430 mg

Sodium2815 mg

Potassium595 mg

Calcium1154 mg

Iron6.8 mg

Magnesium62 mg

Phosphorus807 mg

Zinc2.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A330 mcg

Vitamin E1.5 mg

Vitamin K1.2 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4.6 mg

Folate148 mcg

Choline340 mg

Caffeine0 mg

Water300 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 42. The excerpt below is the record exactly as published.

Rice Griddle Cakes—To 1 cup boiled rice add 1 cup milk, the yolks of two eggs, ? cup flour, } teaspoon salt, 3 teaspoons Blue Ribbon baking powder and 1 tablespoon melted butter

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