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Rice Waffles
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
379Calories
16 gProtein
23 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories379 kcal
Protein16 g
Carbohydrates23 g
Fiber0 g
Sugars12 g
Total Fat25 g
Saturated Fat11 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol227 mg
Sodium1801 mg
Potassium453 mg
Calcium592 mg
Iron2.1 mg
Magnesium40 mg
Phosphorus456 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.1 mg
Folate44 mcg
Choline197 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 16. The excerpt below is the record exactly as published.
Rice Waffles One cup boiled rice, one pint of milk, two eggs, lard the size of a walnut, two teaspoons baking powder, one teaspoon salt, flour for a thin batter
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