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Rice Waffles
From The national course in home economics, 1917
Serves 1
Ensure rice is well mashed.
Presented as published in 1917. 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
432Calories
23 gProtein
23 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein23 g
Carbohydrates23 g
Fiber0 g
Sugars3 g
Total Fat27 g
Saturated Fat12 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol593 mg
Sodium1401 mg
Potassium319 mg
Calcium154 mg
Iron4 mg
Magnesium31 mg
Phosphorus378 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A348 mcg
Vitamin E1.9 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.9 mg
Folate111 mcg
Choline452 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 115. The excerpt below is the record exactly as published.
RICE WAFFLES. One teacupful of flour sifted with a teaspoonful of baking-powder, one coffee-cupful of cold boiled rice, one tablespoonful of melted butter, one-half of a teaspoonful of salt and three beaten eggs. Mash the rice fine, add the butter, then two teacupfuls of milk
Cook this with the app: pantry check, scaling, and the assistant.