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Rice Waffles

Name: Rice Waffles
Yield: 1 servings
Ingredients: 1 gill of rice; 3 gills of flour; salt to taste; 1 oz. of butter; 3 eggs; as much milk as will make it a thick batter

From The Ideal cook book, 1899

Serves 1

If the batter is too thin, add more flour.

Presented as published in 1899. 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

1242Calories

47 gProtein

219 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories1242 kcal

Protein47 g

Carbohydrates219 g

Fiber1.2 g

Sugars1.9 g

Total Fat42 g

Saturated Fat5.3 g

Monounsaturated Fat5.8 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol627 mg

Sodium234 mg

Potassium608 mg

Calcium179 mg

Iron17 mg

Magnesium94 mg

Phosphorus633 mg

Zinc4.4 mg

Copper0.6 mg

Manganese2.4 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A248 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B121.5 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)17 mg

Folate576 mcg

Choline451 mg

Caffeine0 mg

Water170 g

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 84. The excerpt below is the record exactly as published.

Rice Waffles—Ingredients—1 gill of rice, 3 gills of flour, salt to taste, I oz. of butter, 3 eggs, as much milk as will make it a thick batter

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