Rice Waffles

Name: Rice Waffles
Ingredients: two large cups of warm boiled rice; a tablespoonful of dry flour; two-thirds of a teaspoonful of salt; two teaspoonfuls of baking powder; the yolks and whites of three eggs; three gills of milk; an ounce of melted butter

From The English-Chinese cookery book, 1890

Ensure the waffle iron is evenly greased.

Presented as published in 1890. 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

670Calories

32 gProtein

27 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories670 kcal

Protein32 g

Carbohydrates27 g

Fiber0 g

Sugars18 g

Total Fat49 g

Saturated Fat26 g

Monounsaturated Fat15 g

Polyunsaturated Fat4.1 g

Omega-30.2 g

Cholesterol663 mg

Sodium2859 mg

Potassium775 mg

Calcium1065 mg

Iron4.1 mg

Magnesium67 mg

Phosphorus876 mg

Zinc3.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D6.5 mcg

Vitamin C0 mg

Vitamin A551 mcg

Vitamin E2.4 mg

Vitamin K2.4 mcg

Vitamin B60.5 mg

Vitamin B123.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1 mg

Folate84 mcg

Choline511 mg

Caffeine0 mg

Water442 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 44. The excerpt below is the record exactly as published.

RICE WAFFLES. RUB through a sieve two large cups 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 RICE W A F F L E 8 — continued. 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.