vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pancakes
From Cassell's dictionary of cookery, 1892
Serves 3
If batter is too thin, add a little flour.
Presented as published in 1892. 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
939Calories
18 gProtein
41 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories939 kcal
Protein18 g
Carbohydrates41 g
Fiber0.5 g
Sugars8.1 g
Total Fat77 g
Saturated Fat44 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol461 mg
Sodium174 mg
Potassium455 mg
Calcium296 mg
Iron2.8 mg
Magnesium41 mg
Phosphorus384 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K2.1 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.9 mg
Folate119 mcg
Choline227 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1557. The excerpt below is the record exactly as published.
Rice Pancakes. — Boil a quarter of a pound of rice in a pint of milk till it is a smooth stiff paste. Turn it out, and when cool mix with it four eggs well beaten, half a pint of cream, a pinch of salt, and a little sugar and flavouring. Add four ounces of clarified butter
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