Rice Waffles

Name: Rice Waffles
Yield: 2 servings
Ingredients: Sift together i c flour; 2 t baking-powder; i t salt; add the beaten yolks of 2 eggs; to i c rich milk; add i c cold boiled rice; add j4 c melted butter; cut and fold in the stiffly beaten whites of 2 eggs

From Lessons in cooking through preparation of meals, 1912

Serves 2

Presented as published in 1912. 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

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 110. The excerpt below is the record exactly as published.

RICE WAFFLES SYRUP COFFEE Sauted Bananas Peel and cut in half, lengthwise, 4 good sized bananas. Saute in either butter or oil until a golden brown in color. Dust with powdered sugar and serve. Rice Waffles Sift together i c flour, 2 t baking-powder and i t salt; add the beaten yolks of 2 eggs to i c rich milk, stir well and add to the flour. Add i c cold boiled rice, beat well and add j4 c melted butter. Lastly cut and fold in the stiffly beaten whites of 2 eggs

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