Rice and Cornmeal Waffles

Name: Rice and Cornmeal Waffles
Yield: 1 servings
Ingredients: One cupful of cold, boiled rice; one-half cup of white flour; the same of cornmeal; two eggs, well beaten; one tablespoonful of melted butter; one teaspoonful of salt; two teaspoonfuls of Equity baking-powder

From Temperance cook book, 1887

Serves 1

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

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 74. The excerpt below is the record exactly as published.

RlCE AND CORNMEAL WAFFLES. One cupful of cold, boiled rice, one-half cup of white flour and the same of cornmeal, two eggs, well beaten, and milk to make a soft batter; one tablespoonful of melted butter, one teaspoonful of salt, two teaspoonfuls of Equity baking-powder

Cook this with the app: pantry check, scaling, and the assistant.