vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Rice Waffles
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Serve hot with powdered sugar.
Presented as published in 1885. 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
96Calories
7 gProtein
4 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories96 kcal
Protein6.9 g
Carbohydrates4 g
Fiber0 g
Sugars4 g
Total Fat5.8 g
Saturated Fat2.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol134 mg
Sodium467 mg
Potassium168 mg
Calcium119 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus148 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate16 mcg
Choline112 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 267. The excerpt below is the record exactly as published.
RICE WAFFLES. Mix one pint of soft-boiled rice with one pint of milk over the fire, stirring them until they are hot; then take them from the fire, beat the yolks of four eggs smoothly with a pint of cold milk, and add them to the rice, together with a teaspoonful of salt, and sufficient flour to make a batter
Cook this with the app: pantry check, scaling, and the assistant.