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German Rice Waffles
From Original White House Cookbook, 1887
Serves 8
Presented as published in 1887. 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
588Calories
14 gProtein
72 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein14 g
Carbohydrates72 g
Fiber1 g
Sugars0.2 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol177 mg
Sodium51 mg
Potassium190 mg
Calcium45 mg
Iron5.3 mg
Magnesium29 mg
Phosphorus184 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A244 mcg
Vitamin E1 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate236 mcg
Choline100 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 166. The excerpt below is the record exactly as published.
GERMAN RICE WAFFLES. Boil a half pound of rice in milk until it becomes thoroughly soft. Then remove it from the Are, stirring it constantly, and adding, a little at a time, one quart of sifted flour, flve beaten eggs, two spoonfuls of yeast, a half pound of melted butter, a little salt and a teacupful of warm milk
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