Rice Waffles

Ingredients

• 1 quart soft-boiled rice
• 1^2 pints sweet milk
• 1 pound flour
• 6 eggs
• 1 teaspoon salt
• 1 tablespoon butter
• 1 spoonful syrup
• 2 teaspoons baking powder

Method

1. 1

   Make a smooth batter and cook on a hot waffle iron.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 40. The excerpt below is the record exactly as published.

ICE WAFFLES. Make a smooth batter of 1 quart soft-fcoiled rice, 1^2 pints sweet milk, 1 pound flour, 6 eggs, 1 teaspoon salt, 1 table- spoon butter, 1 spoonful syrup, 2 teaspoons baking powder. QUICK WAFFLES. One pint flour, ll/o teaspoons baking powder, 1 teaspoon salt, 2 well-beaten eggs, 1 pint milk. — Mrs. Jas. B. Doan. WAFFLES. Sift I1/*} cups flour into a bowl, 2 teaspoons baking powder and y% teaspoon salt. Beat up 2 eggs, add 1^ cups milk to them, then add gradually to the flour, mix in 1 heaping tablespoon melted butter. Fry on a hot, well-greased waffle iron. Serve hot with syrup. One-half cake Fleischmann's yeast, 1 cup of milk, 1 scant tablespoon butter

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