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Rice Waffles

Name: Rice Waffles
Yield: 2 servings
Ingredients: iy2 cupfuls flour; 2 egg yolks; % teaspoonful salt; 2 egg whites; 3 teaspoonfuls baking powder; 2 tablespoonfuls butter; 1 cupful boiled rice; 1^ cupfuls milk

From The farm cook & rule book, 1923

Serves 2

Presented as published in 1923. 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

652Calories

30 gProtein

85 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories652 kcal

Protein30 g

Carbohydrates85 g

Fiber0 g

Sugars8.8 g

Total Fat33 g

Saturated Fat3.4 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol53 mg

Sodium1361 mg

Potassium406 mg

Calcium636 mg

Iron6 mg

Magnesium49 mg

Phosphorus434 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A58 mcg

Vitamin E2.9 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)6.5 mg

Folate150 mcg

Choline33 mg

Caffeine0 mg

Water242 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 16. The excerpt below is the record exactly as published.

Rice Waffles iy2 cupfuls flour 2 egg yolks % teaspoonful salt 2 egg whites 3 teaspoonfuls baking powder 2 tablespoonfuls butter 1 cupful boiled rice 1^ cupfuls milk

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