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Rice Waffles
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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
No method was recorded for this recipe.
Nutrition per serving
1242Calories
47 gProtein
219 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories1242 kcal
Protein47 g
Carbohydrates219 g
Fiber1.2 g
Sugars1.9 g
Total Fat42 g
Saturated Fat5.3 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol627 mg
Sodium234 mg
Potassium608 mg
Calcium179 mg
Iron17 mg
Magnesium94 mg
Phosphorus633 mg
Zinc4.4 mg
Copper0.6 mg
Manganese2.4 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A248 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.5 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)17 mg
Folate576 mcg
Choline451 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 84. The excerpt below is the record exactly as published.
Rice Waffles—Ingredients—1 gill of rice, 3 gills of flour, salt to taste, I oz. of butter, 3 eggs, as much milk as will make it a thick batter
Cook this with the app: pantry check, scaling, and the assistant.