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Rice Waffles
From Virginia Cookery-book, 1884
Serves 4
Presented as published in 1884. 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
475Calories
12 gProtein
72 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein12 g
Carbohydrates72 g
Fiber0.6 g
Sugars0.5 g
Total Fat15 g
Saturated Fat8.1 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol124 mg
Sodium43 mg
Potassium162 mg
Calcium46 mg
Iron5 mg
Magnesium28 mg
Phosphorus161 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A139 mcg
Vitamin E0.6 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate190 mcg
Choline80 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 20. The excerpt below is the record exactly as published.
Boil two gills of rice quite soft, naix with it three gills of flour, a little salt, two ounces of melted hntter, two eggs beaten well, and as much milk as will make it a thick batter
Cook this with the app: pantry check, scaling, and the assistant.