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Rice Griddle Cakes
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
607Calories
17 gProtein
111 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein17 g
Carbohydrates111 g
Fiber0.4 g
Sugars12 g
Total Fat11 g
Saturated Fat5.7 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium1687 mg
Potassium345 mg
Calcium440 mg
Iron6.9 mg
Magnesium52 mg
Phosphorus362 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A85 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.8 mg
Folate202 mcg
Choline25 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 66. The excerpt below is the record exactly as published.
Rice Griddle Cakes 1 cup cooked rice 1 teaspoon salt 1 cup milk scalded 1 tablespoon sugar 1| cups flour 1 tablespoon melted butter 2 eggs 1 cup milk 2 teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.