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Rice Waffles

Name: Rice Waffles
Yield: 2 servings
Ingredients: a quarter of a pint of rice; an ounce of butter; six ounces of flour; the well-beaten yolks of four eggs; a little less than a pint of milk

From Cassell's dictionary of cookery, 1892

Serves 2

Sufficient for six or eight persons.

Presented as published in 1892. 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

762Calories

33 gProtein

113 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories762 kcal

Protein33 g

Carbohydrates113 g

Fiber0.6 g

Sugars12 g

Total Fat30 g

Saturated Fat7.7 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol434 mg

Sodium240 mg

Potassium673 mg

Calcium386 mg

Iron8.4 mg

Magnesium75 mg

Phosphorus590 mg

Zinc3.4 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)7.9 mg

Folate286 mcg

Choline340 mg

Caffeine0 mg

Water307 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1569. The excerpt below is the record exactly as published.

Rice Waffles. — Boil a quarter of a pint of lice in a very little water till it is tender. Drain it, and beat it weU while hot with an ounce of butter. Add six ounces of flour, the wcU- beaten yolks of four eggs

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