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Rice Waffles
From The economical cook book, 1905
Serves 3
Presented as published in 1905. 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
692Calories
26 gProtein
119 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein26 g
Carbohydrates119 g
Fiber0.4 g
Sugars8 g
Total Fat19 g
Saturated Fat4.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol226 mg
Sodium137 mg
Potassium503 mg
Calcium259 mg
Iron8.5 mg
Magnesium63 mg
Phosphorus421 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A132 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)9.1 mg
Folate273 mcg
Choline178 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 77. The excerpt below is the record exactly as published.
Rice Waffles. Pick and wash half a teacup of rice, boil ui^til very soft, drain off the water, mash the rice, add two tablespoonsful of butter. When cool, add three eggs beaten light, and three-quarters of a pound of flour ; mix with a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.