vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Rice Pancakes
From The home cook book, 1905
Serves 2
Help the batter spread with a spoon.
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
808Calories
31 gProtein
132 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories808 kcal
Protein31 g
Carbohydrates132 g
Fiber1.2 g
Sugars12 g
Total Fat16 g
Saturated Fat7 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol308 mg
Sodium1023 mg
Potassium657 mg
Calcium509 mg
Iron8.9 mg
Magnesium78 mg
Phosphorus613 mg
Zinc3.4 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B122 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.3 mg
Folate341 mcg
Choline269 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 135. The excerpt below is the record exactly as published.
heaping teaspoons of baking powder have been mixed. Stir well together, and add one pint of milk. Bake on a hot grid- dle greased with beef suet which has been tried out. Mix the cakes in a tin saucepan with a handle for convenience. RICE PANCAKES Wash and boil a cup of rice till the kernels are perfectly tender. If water remains with the rice, drain it ofif, for the rice should be dry. Into a cup of flour sift a heaping tea- spoon of baking powder and half a teaspoon of salt. Stir the flour gradually into one pint of milk, add three eggs well beaten
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