vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Rice Patties
From Vegetarian Cook Book, 1904
Serves 1
Presented as published in 1904. 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
733Calories
30 gProtein
128 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories733 kcal
Protein30 g
Carbohydrates128 g
Fiber6.8 g
Sugars13 g
Total Fat27 g
Saturated Fat6.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol47 mg
Sodium17 mg
Potassium241 mg
Calcium120 mg
Iron6.3 mg
Magnesium95 mg
Phosphorus275 mg
Zinc2.5 mg
Copper0.5 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.6 mg
Folate225 mcg
Choline9.7 mg
Caffeine0 mg
Water250 g
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 52. The excerpt below is the record exactly as published.
RICE PATTIES Rice, cooked, 2 cups. Butter, 1% tablespoons. Eggs, well beaten, 2. Sugar, 1 tablespoon. Nutmeg, Gluten, Mix, and stir over the fire till well blended ; when cold, add sufficient gluten to form into patties, roll in beaten egg, and then in bread crumbs. Bake. Serve hot with sweetened cream, flavored with nutmeg.
Cook this with the app: pantry check, scaling, and the assistant.