Wild Rice Cake
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve as a vegetable or breakfast dish with sugar and cream.
Presented as published in 1924. 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
137Calories
9 gProtein
17 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories137 kcal
Protein9 g
Carbohydrates17 g
Fiber6.4 g
Sugars0.7 g
Total Fat5.7 g
Saturated Fat1.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol186 mg
Sodium849 mg
Potassium444 mg
Calcium141 mg
Iron3.4 mg
Magnesium50 mg
Phosphorus142 mg
Zinc1 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D1 mcg
Vitamin C22 mg
Vitamin A89 mcg
Vitamin E0.8 mg
Vitamin K42 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate30 mcg
Choline150 mg
Caffeine0 mg
Water68 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 100. The excerpt below is the record exactly as published.
Wild Rice Cake Gateau au Riz sauvage [See above recipe How to Cook Wild Rice.] When it is cooked until dry in the water instead of broth, add a cup of boiling hot milk and cook until dry; then measure it by the cup and add to each cup while hot two tablespoonfuls of hot cream sauce, pepper and salt to taste. Take tablespoonfuls of the rice and put on a platter; when it gets cold form it in shapes of round cakes; dip it in egg and fry in hot Mazola oil
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