vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Yokohama Rice Cakes
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
478Calories
19 gProtein
58 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories478 kcal
Protein19 g
Carbohydrates58 g
Fiber0.7 g
Sugars12 g
Total Fat18 g
Saturated Fat9.2 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol230 mg
Sodium5020 mg
Potassium517 mg
Calcium356 mg
Iron3.4 mg
Magnesium50 mg
Phosphorus419 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.7 mg
Folate154 mcg
Choline194 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 34. The excerpt below is the record exactly as published.
YOKOHAMA RICE CAKES. Rice, 4 ounces. Vanilla, i/o teaspoon. Milk, 1 pint. Cream, 2 tablespoons. Salt, 1 saltspoon. Eggs, 2. Puff paste.
Cook this with the app: pantry check, scaling, and the assistant.