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Rice and Cornmeal Waffles
From The household cook book, 1902
Serves 3
Presented as published in 1902. 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
541Calories
17 gProtein
78 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein17 g
Carbohydrates78 g
Fiber2.9 g
Sugars8.9 g
Total Fat17 g
Saturated Fat8.8 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol163 mg
Sodium970 mg
Potassium423 mg
Calcium274 mg
Iron4.9 mg
Magnesium50 mg
Phosphorus341 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A167 mcg
Vitamin E0.9 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.1 mg
Folate188 mcg
Choline137 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 221. The excerpt below is the record exactly as published.
teaspoon baking powder, butter the size of a walnut, a little salt, 1^ cups milk; mix well and bake immediately. RICE AND CORNMEAL WAFFLES.— Use 2 welbbeaten eggs, "I pint cold boiled rice, ^ pint cornmeal, ^ jDint wheat flour, ^ tea- spoon baking powder, 1 teaspoon salt, 2 tablespoons melted butter, 2 cups milk
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