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Rice Waffles
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
591Calories
19 gProtein
96 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein19 g
Carbohydrates96 g
Fiber0 g
Sugars21 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol129 mg
Sodium1340 mg
Potassium440 mg
Calcium780 mg
Iron6.7 mg
Magnesium52 mg
Phosphorus532 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A145 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.6 mg
Folate162 mcg
Choline107 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 45. The excerpt below is the record exactly as published.
RICE WAFFLES 134 cups flour 4 teaspoons baking powder 24 cup cold cooked rice V4 teaspoon salt 114% cups milk 1 tablespoon melted butter 2 tablespoons sugar 1 egg
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