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Rice Waffles
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. 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
464Calories
23 gProtein
57 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein23 g
Carbohydrates57 g
Fiber0.3 g
Sugars6.8 g
Total Fat15 g
Saturated Fat6 g
Monounsaturated Fat18 g
Polyunsaturated Fat8 g
Omega-31.6 g
Cholesterol558 mg
Sodium1383 mg
Potassium254 mg
Calcium89 mg
Iron2.8 mg
Magnesium32 mg
Phosphorus356 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E5.1 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.9 mg
Folate81 mcg
Choline441 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 64. The excerpt below is the record exactly as published.
RICE WAFFLES Eice flour, 1 cup. Sweet cream, 1 cup. Eggs, 6. Cooking oil, 3 tablespoons. Salt, 1 teaspoon. Sugar, 1 tablespoon.
Cook this with the app: pantry check, scaling, and the assistant.