vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Rice Pancakes
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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
1061Calories
40 gProtein
195 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories1061 kcal
Protein40 g
Carbohydrates195 g
Fiber0 g
Sugars0.4 g
Total Fat13 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium2480 mg
Potassium480 mg
Calcium105 mg
Iron16 mg
Magnesium79 mg
Phosphorus469 mg
Zinc3.1 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)17 mg
Folate448 mcg
Choline294 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 38. The excerpt below is the record exactly as published.
RICE PANCAKES. One cup of cold boiled rice, one pint of flour, one tea- spoonful of salt, two eggs beaten lightly, and milk enough to make this a thick batter; beat all together well and bake on a hot griddle. BREAD PANCAKES. Break the bread in small pieces, and soak in cold milk ; when soft, add two teaspoonfuls of baking powder, one of salt, and flour for a good batter. BUCKWHEAT PANCAKES. Mix “over night” with warm water, a little salt, anda tablespoonful molasses, one pint buckwheat, flour to the usual consistency of pancakes. When ready to bake for breakfast, add one tablespoonful baking powder ; bake im- mediately. HOMINY PANCAKES. One quart of milk, one teaspoonful of salt
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