Raised Rice Waffles
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Presented as published in 1885. 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
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 267. The excerpt below is the record exactly as published.
two tablespoonfuls of butter have been melted, two table- spoonfuls of liquid yeast, or half a small cake of compressed yeast dissolved in a gill of water, two eggs well beaten, a teaspoonful of salt, and a pound of flour ; when this batter is thoroughly mixed, cover it, and keep it over night in a warm place ; in the morning heat a waffle-iron, butter it, put in the batter without stirring it down, and then bake the waffles ; serve them with butter and powdered sugar. SWEET-POTATO WAFFLES. Mix to a smooth batter half a cupful of sweet potato boiled and mashed, four tablespoonfuls of flour, one each of butter and sugar, one saltspoonftil of salt, and a pint of milk ; bake the batter at once in a hot waffle-iron. Or, if no iron is available, the batter may be baked on a griddle, in the form of cakes. CORN WAFFLES. Put in an earthen bowl a cupful and a half of corn-meal, a teaspoonful of salt, a dessertspoonful each of lard and butter, and pour in a pint of boiling milk ; beat this mixture smooth, let it cool until lukewarm, then add two eggs well beaten, and bake the waffles at once in a hot buttered iron. SECOND-COURSh SWEETS. 50I RICE WAFFLES. Mix one pint of soft-boiled rice with one pint of milk over the fire, stirring them until they are hot; then take them from the fire, beat the yolks of four eggs smoothly with a pint of cold milk, and add them to the rice, together with a teaspoonful of salt, and sufficient flour to make a batter just stiff enough to hold for an instant a drop from the mix- ing-spoon. Then beat four whites to a stiff froth, stir them lightly into the batter, and bake it at once in a hot buttered wafile-iron. Serve the waffles hot, with powdered sugar dusted over them. RAISED RICE WAFFLES. Following the method given in the recipe for raised waffles, mix the following named ingredients at night, and bake in the morning : One pint each of boiled rice and flour, two beaten eggs, two tablespoonfuls of yeast or half a small cake of compressed yeast, a teaspoonful of salt, and two table- spoonfuls of butter melted in a pint of warm milk
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Cook this with the app: pantry check, scaling, and the assistant.