Rice Waffles

Ingredients

• Rub through a sieve one pint of warm boiled rice
• a tablespoonful of dry flour
• two-thirds of a teaspoonful of salt
• two teaspoonfuls of baking-powder
• three eggs
• three gills of milk
• an ounce of melted butter

Method

1. 1

   Beat separately the yolks and whites of the eggs; add to the yolks the milk, work it into the flour, then add the melted butter; beat the whites thoroughly; mix the whole together.

2. 2

   Heat the waffle-iron, grease it evenly, pour the batter into the half of the iron until nearly two-thirds full, cover, allow to cook a moment, then turn and brown slightly on the other side.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 63. The excerpt below is the record exactly as published.

Rice Waffles. Rub through a sieve one pint of warm boiled rice ; add to it a tablespoonful of dry flour, two-thirds of a teaspoonful of salt, two teaspoonfuls of baking- powder. Beat separately the yolks and whites of three eggs ; add to the yolks three gills of milk, work it into the flour, then add an ounce of melted butter

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